BaconGivesMeALardon

Will there be a sequel or add on revision with more info to your book "Ratio"? I think that is a book every professional chef should have in their arsenal. Thank you for what you do!

I guess also depends on the pig. Mangalitsa vs Berkshire will give you different results as fat and protein do not have equal water loss.

As I know you and Brian have gotten TON's of new people into curing meats. The books are nothing but a main stay in the realm. One persistent question thought is why is the bacon recipe so many people try first lean on the overly salty side? Was that by design or a other reason?

170f for 5-7 hours works for me....

That and "Ratio"....