Comments on: How to Make Bacon from Scratch

By: Ryann

Ryann — Tue, 10 Aug 2010 22:34:53 +0000

Awesome!!!

By: davey

davey — Fri, 30 Jul 2010 20:30:24 +0000

i think the salt:sugar ratio is correct, I do a lot of food smoking and brineing, and it’s almost always more sugar to salt, but it depends somewhat on what kind of salt you use (fine grain vs well not so fine grain).

By: Kevin Canuck

Kevin Canuck — Mon, 05 Jul 2010 03:47:48 +0000

Up here in the great white north we use maple syrup instead of brown sugar.

No matter your recipe, the biggest problem is that the end result is so good you’ll never want to eat store-bought bacon again.

By: Nate

Nate — Mon, 05 Jul 2010 01:08:42 +0000

“I think you have the salt:sugar ratio wrong, i have always had really good luck with a 1:1 not a 2:1 ratio.”

If you’re using table salt, 1:1 might even be a bit salty. With the less saline Kosher salt, 2:1 seems about right.

By: dagamore

dagamore — Sat, 03 Jul 2010 07:47:10 +0000

I think you have the salt:sugar ratio wrong, i have always had really good luck with a 1:1 not a 2:1 ratio.

any salt and any sugar works great, most often i use sea salt and honey(by weight not volume) and it turns out so nice.

By: Neil

Neil — Tue, 29 Jun 2010 07:07:35 +0000

thank you thank you thank you soooo much..