Got ribs?
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Joe Hell Dinosaur?
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Joe Hell have you ever made beef bacon ?
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What is your recipe for the cure? I’ve been looking all over the place, and nobody settles on only one type.
KansasDad the last batch I used the same cure as I do on our house bacon. 1000 grams white sugar, 675 gr. Diamond Kosher salt and 90 grams pink salt per 5 gallons of distilled water. This next batch I’m using a ‘dry’ brine from Jess Pryles. Just google her name and ‘beef bacon’.
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