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Home Page for Badlands Knifeworks and Cypress County Calls

Bacon cure?

Thread starter #1
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Langley
I went to the Bradley site and their recipe calls for "Prague Powder #1". Can anyone tell me where I can get it in the Langley / Abbotsford area?
 

philcott

Mucho Gusto
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Victoria
I'm hoping we can make a quick stop at Stuffers on the wat to the BSBC gathering. There are a couple items I'd like to pick up while there.
 

Foxton Gundogs

Moderator/CERTIFIED GOOSE PIG 2016....... Cedar BC
Staff member
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Wow is there a cure for bacon, I really should cut back on my bacon consumption but........
...............................................................................................................................
..................................................... :Doh!: oh wait I get it now.
 

stevo911

Long-Time Member
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Wow is there a cure for bacon, I really should cut back on my bacon consumption but........
...............................................................................................................................
..................................................... :Doh!: oh wait I get it now.
You've got it backwards => Bacon is the cure, specifically for Veganism / Vegetarianism
 

philcott

Mucho Gusto
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Dan, I received a recipe from a guy for bacon. It calls for 1 gallon of water/5lbs of meat, 1 cup of Kosher salt, 1 cup of reg. Brown/yellow sugar, 1 cup Prague powder No. 1

This seems like a lot of #1 to me. Does it to you?
 

Bow Walker

ALWAYS LOOKING - ALWAYS DIGGING
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ON A ROCK IN THE ATLANTIC OCEAN
Yes it does Phil.... Typically you use a 5 gallon bucket and put in 1 cup brown (or demerarra) sugar, 1 cup non-iodized salt, 1 cup of white sugar, and 1 TABLESPOON of Insta Cure #1

Personally, I would make it 2 cups of demerarra sugar instead of using white, refined sugar.


Put the dry ingredients into the bucket and add 1 gallon of cold water - mix well to dissolve the dry ingredients.
 

Bow Walker

ALWAYS LOOKING - ALWAYS DIGGING
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When the bacon has cured sufficiently, and you remove it from the brine, and dry it by patting off any moisture - that is the time to add a bit of flavoring.... things like pepper, maple syrup, or any flavor you like. Do this step and let the bacon pieces sit in the fridge - uncovered - so they dry for 8 to 24 hours. Then into the smoker.
 

IronNoggin

Stone Cold
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Port Alberni
Dan, I received a recipe from a guy for bacon. It calls for 1 gallon of water/5lbs of meat, 1 cup of Kosher salt, 1 cup of reg. Brown/yellow sugar, 1 cup Prague powder No. 1
That my Friend, will KILL you. :Yikes!:

Best be having a chat with the guy that handed off that recipe!! small wink

Cheers,
Nog
 

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