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I’ll give the beef bacon a try. I’m assuming the 12 lb of meat takes the entire cure of 1 lb salt 8 oz sugar + the 13 oz of brown sugar and 13 oz of maple syrup. + pink salt. Sounds like a lot of sugar for a cure recipe. Maybe I didn’t understand the recipe. You mix the cure then you have the flavor profile. Do you mix all the ingredients for the 12 lbs of meet.
I have some short ribs in the freezer, do I just cut off the bone? Is that what the butcher does?
What does the beef bacon taste like?