Cold Smoking Meat. Dry-Cured Bacon
Ingredients:
Pork belly
Nitrite salt - 28 g/kg
Glucose syrup - 3 g/kg
Dextrose - 2 g/kg
Pepper mix - 4 g/kg
Dried garlic - 2 g/kg
Dried red paprika - 2 g/kg
Chili paprika - 1 g/kg
E 301 Sodium ascorbate - 0.5 g/kg