Mild Bacon

Mmm...BaconBack in 2010, when I posted the bacon tutorial online, I used a recipe with fairly low levels of salt. Many people liked it and it still forms the basis for the tutorial today. That said, it's not the recipe that I use, so I've removed the online calculator from the recipe and put it here to separate the calculators from the tutorials.

Mild Bacon

The ingredients for 1kg of meat are:

18.5gm Salt
10gm Sugar
2.5gm Cure #1
0.5gm Sodium ascorbate (optional)

Use the cure pro rata for other weights of meat adding whatever herbs and spices you like.

For other sizes of meat it's easiest to use this calculator...

Bacon Cure Calculator
Weight of Meat in grams gm
Salt gm
Sugar gm
UK Cure #1 (5.88%) gm
Sodium Ascorbate/Erythorbate
Total Amount gm
If using US Cure #1 use:
US Cure #1 (6.25%) gm

For details of how to use this cure, please see my Dry Cured Bacon - Tutorial

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