to marinate or wet cure bacon
Source: Keith Bettag's youtube channel /@keithbettag598
mix ingredients into bowl, stir, pour over bacon in ziplock bag. Let sit in refrigerator for 1 week, flipping every day.
1 week later
rinse bacon off well.
soak in ice water for 45 minutes to remove excess salt.
let sit dry and open in refrigerator for 24 hours.
it is ready to smoke.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1024 | ||
Calories from Fat: 902 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100.2g | 134 % | |
Saturated Fat 36.5g | 183 % | |
Monounsaturated Fat 46.7g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 136.1mg | 42 % | |
Sodium 1272.7mg | 44 % | |
Potassium 388.5mg | 10 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 11.2g | ||
Protein 17.8g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1024
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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