You mentioned salty. Im going to make some as I make pork bacon all the time. I think you said 2.5% salt. I find in my bacon 1.7% is perfect. That really looks good.
Hi again! The per serving sugar amount is very low at that number (30g in the recipe). You could, if you'd like use 1/10 of a gram of stevia for the recipe.
You mentioned salty. Im going to make some as I make pork bacon all the time. I think you said 2.5% salt. I find in my bacon 1.7% is perfect. That really looks good.
Wow!!! Amazing
Outstanding! Do you have to vacuum seal? Will wrapping tightly in cling wrap work?
It would just affect how long your bacon will be good for
Is sugar necessary? Trying to cut sugar.
Hi! Chef Jed is out this week. We will respond to your question when we have an answer from him😁
Hi again! The per serving sugar amount is very low at that number (30g in the recipe). You could, if you'd like use 1/10 of a gram of stevia for the recipe.
How many days you cure it?
Hi John! We recommend curing for 6-7days.
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Salty corned beef