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Export 2 ingredients for grocery delivery
Step 1
Weigh your piece of pork belly.
Step 2
Weigh the rest of the cure components:
Step 3
Salt is 2.5% of the weight of the pork belly.
Step 4
Sugar is 1% of the weight of the pork belly.
Step 5
Pink Cure #1 is 0.25% of the weight of the pork belly.
Step 6
Mix together the salt, sugar, and pink cure #1.
Step 7
The above constitutes the ‘cure’.
Step 8
If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want.
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