With the first experiment ending up too salty, I decided to adjust the amount of salt but keep the dried herbs and sugar to hopefully appreciate or at least understand the taste without the extreme wall of saltiness when I bite into it. Continue reading “Dry Curing Experiment No. 2”
Store bought bacon is cheap, keeps for a very long time and it’s not bad at all. There really is no good reason to make my own bacon at home, other than “I want to do it”.
The no nitrate bacon seems like a nice route to take as well, I personally have no problems with consuming regular bacon with nitrate or Continue reading “Dry Curing Experiment No. 1”