Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Bacon ribs

2»

Comments

  • caliking
    caliking Posts: 19,780
    edited January 2017
    SciAggie said:
    caliking said:
    @Legume - here's the cure for the bacon ribs, per notes provided by the charcuterer Andrew:
    (Stated as %age of the meat)

     Bacon 
     salt              2.20
     Cure 1               0.25
         (pink salt #1)

    sugar     		            

                2.20
    maple syrup              4.00

    -Cure for 1 week

    Took it out of the vac bag, and rinsed the cure off. No need to soak or desalinate (for me at least). 
    What are the units? Grams or ounces? I'm assuming ounces.
    Yes, the numbers are percentage of meat weight

    The rows somehow got misaligned when I posted the cure recipe,  so please note that only 0.25% of the curing salt #1 is needed. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter

Categories