MAPLE BACON RECIPE

This is an optional ingredient called Bacon Taste Booster which increases the Bacon Flavor. Just add .38% to the Salt and Cure #1 and rub it into your Belly. 

NOTE: 7% seems like a lot and it is but all you really need is enough to cover both sides of the protein when it's vac sealed. 



This is my all-time favorite Bacon Recipe!!! This is my base recipe to add too. From here you can make it savory or whatever by adding to the above recipe. 

Something I love to do is add smoked pepper or regular pepper to the bacon prior to the smoke. You can add anything you want. I also love adding Maple Sugar too and sometimes orange zest or dried peel. The only limitation you have is your imagination. 

"NOTES ON CURING"

Us Metric Conversion Spread sheet

INTERACTIVE SPREAD SHEET

BBBB~BLT

Why I use Dextrose for my Bacon...

Chemical action of curing

Salt inhibits the growth of spoilage-causing microorganisms by drawing water out of microbial cells through osmosis. As the unwanted bacterial population decreases, other beneficial bacteria, primarily of the Lactobacillus genus, come to the fore and generate an acidic environment (around 4.5 pH). The sugar included in the cure is used as food by the lactobacilli; generally dextrose is preferred over sucrose, or table sugar, because it seems to be more thoroughly consumed by the bacteria. This process is in fact a form of fermentation, and, in addition to reducing further the ability of the spoilage bacteria to grow, accounts for the tangy flavor of some cured products. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria.xxxSmoking adds chemicals to the surface of an item which affect the ability of bacteria to grow, inhibit oxidation (and thus rancidity), and improve flavor.