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Oven-Smoked Bacon

I'm one of those who likes doing things from scratch even if they aren't terribly cost effective. But the curing salt is around $11 a pound. At the rate of 3/4 tsp. per use, I'd have to make some SERIOUS amounts of bacon, sausage, pepperoni, pastrami, etc. for it to pay off. Does anybody know of any reasonable substitutes?

Oct 29, 2011
matthewf335 in Recipes