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Dry Cured Bacon - Tutorial

This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum.

Let's Make Bacon!

Cure suppliers

Details of cures and suppliers can be found on this page.

Click here, there's more to read...

63 comments

Used tags: calculator, cure calculator, tutorial, tutorial bacon

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Phil Young on The Thurlaston Sausage: For fresh sausage the choices of natural …
Phil Young on My Favourite Bacon: The % nitrite can be adjusted using the b…
Mike on The Thurlaston Sausage: Hi, Phil Thanks for your response re: m…
John on My Favourite Bacon: Hello and thanks for this site. My questi…
Phil Young on Soft Bread Rolls: Yes, of course you can. I’d use 15 – 20 …
Jennifer Pedersen on Soft Bread Rolls: Hi, I would like to know if I Can use fre…
Phil Young on Not Lincolnshire Sausage: I grind it through a 10mm and then a 6mm …
Phil Young on Soft Bread Rolls: I cook these on a low temperature in a no…
Phil Young on Black Ham VI - The Recipe and Calculator: You could, but for the time-scale of this…

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