Bacon Curing Help
Looking to cure my first pork belly.
I see Dave's instructions (https://www.bulletproofexec.com/is-bacon-healthy-paleo-pork/), but he doesn't quantify how much Vitamin C (ascorbic acid) or Vitamin E to add relative to the other ingredients or weight of the pork belly (see below).
He mentions a full recipe (see BOLD below), has anyone seen that?? (Dave's post was from over a year ago, so I am inclined to think it is out there somewhere. I just can't find it.)
Otherwise, does any one have any guidance here? Just looking for a relative quantity of Vit C and E... a lot, a little?? Anything helps.
Moose (first post)
- From Dave:
- "Finally, we have the most Bulletproof bacon hacking tip of all. You can rub your pork belly with any mixture of herbs and salt, as well as sodium nitrite (to cure it), also add Vitamin C (ascorbic acid) to the rub, to absolutely stop the formation of nitrosamines, and to help the nitrites convert to nitric oxide instead of carcinogens. Adding some Vitamin E may also help prevent the formation of nitrosamine. You can then leave your bacon to cure for 1-10 days (usually 7-10) before you smoke it. Iâ€™ll have the full recipe developed for you shortly!"