Uploaded October 2019 | Updated September 2026, 2 weeks ago
In this video I will bring you along on the journey and show you the comparison between curing bacon with and without sodium nitrite, prague powder #1, pink salt. I use an equilibrium cure which I will detail below.
Join the email community:
https://www.culinaryexploration.eu/community
•••••••• Products used in video ••••••••
Curing salt: amzn.to/36mh0He
•••••••• Recipe for bacon ••••••••
This video does not cover the press that nitrates have been receiving and I would encourage you to do your own recent and feel free to debate it in the comments.
I have been curing bacon at home for a while now and have tried both methods but never had the opportunity to do a side by side comparison. With the use of nitrates being so heavily criticised in recent years the desire to cure using just salt and sugar has increased. This video is designed to show you the visual differences and tastes that I experienced on this test. It was extremely good fun and if you have an interest in this process I would encourage you to have a go.
Equilibrium brine: Weight of the pork 100%, 2.5% salt and 1.25% sugar. For the nitrite cure I used 0.25% of Instacure number 1
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As an Amazon Associate I earn from qualifying purchases.
In this video I will bring you along on the journey and show you the comparison between curing bacon with and without sodium nitrite, prague powder #1, pink salt. I use an equilibrium cure which I will detail below.
Join the email community:
https://www.culinaryexploration.eu/community
•••••••• Products used in video ••••••••
Curing salt: amzn.to/36mh0He
•••••••• Recipe for bacon ••••••••
This video does not cover the press that nitrates have been receiving and I would encourage you to do your own recent and feel free to debate it in the comments.
I have been curing bacon at home for a while now and have tried both methods but never had the opportunity to do a side by side comparison. With the use of nitrates being so heavily criticised in recent years the desire to cure using just salt and sugar has increased. This video is designed to show you the visual differences and tastes that I experienced on this test. It was extremely good fun and if you have an interest in this process I would encourage you to have a go.
Equilibrium brine: Weight of the pork 100%, 2.5% salt and 1.25% sugar. For the nitrite cure I used 0.25% of Instacure number 1
-------------------------------------------------------------
As an Amazon Associate I earn from qualifying purchases.
