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Off Topic TN Forums
Cooking Forum
Home made bacon
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<blockquote data-quote="TAFKAP" data-source="post: 5411279" data-attributes="member: 7776"><p>So you're already well suited to hammer it out very well. You might find 2.5% to be too salty. If you haven't started one yet, I'd recommend dialing back to 2% first....it's easy to add salt, hard to take it out. Rounding up or down to the nearest whole number is fine for all of it. For the in-between pink salt values, I take it to the higher number, and just pinch a bit out. Tenths of a gram aren't critical. </p><p></p><p>As for the rinse, don't worry about the pepper. I've never gotten a way for it to stick all the way through the slicing process anyway. </p><p></p><p>There is some debate amongst the hobbyists that a vacuum environment might inhibit the absorption of cure liquid into the meat. I only use enough vacuum to hold the bag against the meat, rather than drawing it into a tight suction. Vacuum sealing for me becomes more an issue of convenience than function. </p><p></p><p>Looking forward to the results</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5411279, member: 7776"] So you're already well suited to hammer it out very well. You might find 2.5% to be too salty. If you haven't started one yet, I'd recommend dialing back to 2% first....it's easy to add salt, hard to take it out. Rounding up or down to the nearest whole number is fine for all of it. For the in-between pink salt values, I take it to the higher number, and just pinch a bit out. Tenths of a gram aren't critical. As for the rinse, don't worry about the pepper. I've never gotten a way for it to stick all the way through the slicing process anyway. There is some debate amongst the hobbyists that a vacuum environment might inhibit the absorption of cure liquid into the meat. I only use enough vacuum to hold the bag against the meat, rather than drawing it into a tight suction. Vacuum sealing for me becomes more an issue of convenience than function. Looking forward to the results [/QUOTE]
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Home made bacon
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