Thanks, I bought it by mistake thinking it was able to be used dry.
I usually use a dry recipe. I don’t like to soak or inject my bacon.
I may calculate a recipe and give it a try.
I’ll let you know if I do.
Waynegus No, I wouldn’t use both as they are both cure accelerators. I don’t believe it would cause anything to gas out too quickly as the encapsulation of the citric acid would prevent it from breaking down until 130° but it wouldn’t be necessary. If you are looking for the tang just go with Encapsulated Citric Acid, if you are looking for less/none of tang go with the Sodium Erythorbate.
Joe Hell I think jayjayb42 is wanting to brine though so he needs enough water to cover his belly, It is doing to slightly depend on what container you are using but you should be able to get away with FAR less than a gallon of water to cover a belly. I like to use the Stark Bucket Liners, but you could use really any heavy duty, food safe bag. Also, though the volume measurements arent perfect, the weight measurements should be accurate on our Cure Conversion Chart. Add the correct amount of cure for your 1.5 lb of bacon then add as little water you can to cover your belly, you should be fine!
Joe Hell i like the last part…cuz I am a Bachelor and I can. I am in the process of making a cantina room in my basement off a window well so I can add a AC to adjust to whatever Temps I want or need it for.
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