Started by Northern_Smoke, February 03, 2015, 06:08:23 AM
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Quote from: Northern_Smoke on February 03, 2015, 04:38:59 PMI would think 80/20 would work out nicely I am sure my mix was much leaner than that using the elk and it turned out nice.If anyone is interested in quantities they are as follows:Salt 2.5%Brown sugar 1%Cure 0.25%And here is where things get "iffy". I had my kids helping and they were dumping the ingredients in before I could get weights on a few of them so the maple syrup was 1/4 cup for the 4.5 pounds of meat and the NFDM was 1/2 cup. I will be making this again so I will get an accurate weight so I can keep with this style of measurement. It just makes it easy for the excel file to auto calculate based on the weight of the meat. Anyways, this produced a sweeter bacon than most store bought but we liked it. If I were to do it again and want saltier I don't think I would increase the salt but rather cut the maple syrup or brown sugar back. But any way you look at this. It is a keeper in our recipe book :)
Quote from: Northern_Smoke on February 04, 2015, 08:38:30 AMI will try and remember ;) The next time I make it I will get grams and oz's. The only reason I have converted to percentage is that it makes is extremely easy to scale up or down to any odd amount of meat you use. You are not confined to halfing or doubling the recipe or trying to figure out how to get 1/7th of a tablespoon of something. :)
Quote from: Northern_Smoke on February 04, 2015, 02:09:11 PMOk. The recipe goes as follows:Meat 4.5 pounds or 72ozSalt 1.8ozBrown sugar 0.72ozCure 0.18ozAnd because I have not weighed the NFDM or syrup it is the same as posted aboveNFDM 1/2 cupMaple Syrup 1/4 cupHope that helps and you are able to give it a try :)
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