|
Just wanted to add, you really don't want to mess with your cure too much on the salt side. It's important for the curing process. Once it's cured, you can pull some salt with the soak, like I mentioned.
Also curious: Why did you use maple extract and refined sugar vs. maple syrup?
I love the process of making bacon. I've done a whole bunch over the past several years and am still tweaking my cures. My last bacon - which I double cold smoked and aged - was far and away my best bacon.
|