I recently posted a bacon tutorial that I wrote originally for a sausage-making forum. The recipe used was an amalgamation of a few already posted by myself and others and as such, was a compromise. Whilst it makes very nice bacon, it is a little sweet for me. The recipe I use most regularly differs in that it’s saltier and has less sugar. The method and other instructions are exactly the same as in the bacon and dry curing tutorial.
For 1kg of meat use:
22gm Salt
8gm Sugar
2.4gm Cure #1
0.4gm Sodium ascorbate (optional)
You can add any herbs and spices you fancy. I generally add a minimum of a sprinkle of black pepper and thyme.
To calculate your cure easily you can use our:
My Favourite Bacon Calculator
When making the cure do you use kosher salt or ordinary salt?Kosher salt is hard to come by inAustralia
We don’t have kosher salt readily available in Europe either Ray. We use any pure salt. I favour sea salt but any salt is fine as long as it doesn’t have additives. I hope this helps
Thanks phil
Mermaid Flossy Salt.
Google your area!???
Smoked & Cured in Victoria. Various quantities mail order.
Merry Xmas Phil,
Thanks to you and your recipe I have been nominated the “family bacon maker”, nice to know that the family appreciate the effort that goes into home made products. I have a min of 3kg on the go at any one time and I struggle to keep up.
Have just checked my records, with last batch once sliced I will have made a little under 32kgs for 2021.
regards and all the very best in 2022, new site is great.
Graham
Thank you, Graham. It’s so good to read that the site is of use.
Hi Phil, I just want to update where we are in Bacon Making in the Family.
We have progressed to son’s following your now making their own for their families.
Grand children and partners being devoted & faithful recipe followers.
So along with my normal monthly production for us alone without the above I’m still making 2 full bellies a month. We all call and name each packet as it goes into the freezer, “Wheels Best”.
Hi Graham
It’s really good to know that you find the site useful.
Hello again Phil – I have made a few of your bacon recipes with good results without using Sodium ascorbate which I see is optional.
Can you point me in the direction of what type you use as I am coming across descriptions on Amazon like:-
1 – Vitamin C Powder 200g, Extra High Strength Ascorbic Acid – 100% Pure British Pharmaceutical Grade
2 – Sodium Ascorbate Powder 250g | Buffered Vitamin C |
Not sure what I should be looking for and what is the advantage of using it
I look forward to hearing from you when you have time to respond
Thank you
Ian
Hi Ian
I use sodium ascorbate like this https://peaksupps.co.uk/products/sodium-ascorbate-powder-buffered-vitamin-c?variant=31828693352511
The advantage of using it is that it reduces the nitrites in the bacon that could potentially form undesirable nitrosamines.
I hope this helps