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3 posts • Page 1 of 1
hi everyone just wondering if it is all right to slice the bacon when it is cured and then fry it instead of putting it in the oven or water and bringing it up to temp first seemed to go to hard for my taste what does this do to the nitrate
Sure no problem at all, the main reason for smoking is for flavor. No need to bring it up to a certain temp beforehand. As long as it is cured for 10 -15 days the nitrite will have done its job.
Probably a typo but nitrate should not be used for bacon, nitrite (cure #1) only