IdaKraut's minced bacon

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Joined: Sat Jul 09, 2011 21:07
Location: Aiken, SC

Post by Bubba » Mon Feb 25, 2013 03:05

ssorllih wrote: I always use white sugar and molassas in place of brown sugar for when I cure butt bacon.
Interesting that you would prefer to use white sugar and molasses, can you control the amount of molasses that way?
I read a few months back about you using molasses, and can't find it around here, maybe I should try a health store.
IdaKraut wrote:there is another commercial ground meat bacon mix available that I actually like better than Hi Mountain. It's made by Curley's.
Thank you! Hickory is good and smoke time will be reduced.
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Post by ssorllih » Mon Feb 25, 2013 03:53

Most supermarkets should carry molassas. I just use it because it takes an item off my inventory. I use molassas in several things and light brown sugar is 10% and dark brown is 15% molassas so I have no need to stock two kinds of brown sugar. It is usually in baking supplies.
Ross- tightwad home cook
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