Interesting that you would prefer to use white sugar and molasses, can you control the amount of molasses that way?ssorllih wrote: I always use white sugar and molassas in place of brown sugar for when I cure butt bacon.
I read a few months back about you using molasses, and can't find it around here, maybe I should try a health store.
Thank you! Hickory is good and smoke time will be reduced.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.