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Recent Posts

  • @Jim-Nowak We actually recommend you use Country Brown Sugar Cure when pickling bacon. The instructions on how much to use to get the correct PPM can be found in our How to make Homemade Bacon article and video. We recommend this because the Blue Ribbon Bacon Cure contains sodium erythorbate which is a cure accelerator which makes it better for use as an injection. However, there are many people who use the Blue Ribbon Bacon Cure as a brine and enjoy the results.

    The 200 ppm is for dry rub not injection or brining. When brining or injecting it doesn’t matter as the 120ppm is what you are looking for!

    read more
  • J

    @Jonathon can I use the Blue Ribbon and Bacon Taste Booster for a pickle solution? I have done the injection process in the past and want to try the pickle method as I used to. I will be gone for a few day and that process will work better for timing. It says that it will need 2lbs/100lbs to impart a 120ppm. Do I need to bring the solution up to 200ppm? Thanks
    YooperDog

    read more
  • @Jonathon
    LOL. After one day of sitting I’d be like, ok, this is boring, lets do something. Perhaps I’ll include an umbrella drink in my next meat pic.🍹

    read more

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