I have a question about the recipe "Homemade Bacon" from Karen Solomon. Must I use blackstrap molasses in this? Can I use regular molasses instead? I have "Barbados" brand on hand. Thanks so much. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Margie is a trusted home cook immersed in German foodways.
I think you could use regular molasses, but that is much sweeter than blackstrap, so the sweetness might provide a more sugary bacon.
I found this article rather interesting.
How is the bacon coming along? I make my own bacon...love it!!
Thanks, chefsusie. The bacon, now on Day 5 of the cure, seems to be firming up well. I expect to be finishing it on Sunday. ;o)
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Well played. You deserve a cookie.
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