lambo Posted August 20, 2020 Share Posted August 20, 2020 Hi guys, I am new to the forum and new to all things cured and aged. I have just attemted my first bacon cure using a 1kg pork loin in a vacuum bag. If anyone could tell me if the quantities ive used below are correct it would be much appreciated; Cure #1 - 2-3g (scales do not have decimals) Salt - 23g (saxa rock salt coarse) Sugar - 100ml Maple syrup which equates to 12g sugar Thanks, Luke Quote Link to comment Share on other sites More sharing options...
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