Curing today, Bacon as it used to be

Bacon the old fashioned way before they started to pump in the water!

Sugar 8.25 grams
Ground B.Pepper 0.25grams
Ground Coriander 0.25grams
Cure #1 2.55grams
Saltpetre 0.3grams
Sea Salt 35 grams

Usage weight = 42.2 grams per Kg of meat

Rub cure into both sides of skinned meat, put in into a food grade bag then onto the top shelf of the fridg for about 14 days.
Then wash it off and allow to dry for a few days in the botton of the fridg.

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