Curing time=torture....

Discussion in 'General Discussion' started by inkjunkie, Feb 8, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    Every morning right after breakfast and every night just prior to going to bed I take the pouches with the bellies out of the fridge and give them a bit of a massage....and then I take the brine buckets out of the fridge and turn the bellies over.....and it is killing me...chomping at the bit to fire up the amnps and get these things in the smoker.....seems like time has damn near stopped....[​IMG]
     
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    To quote Foamheart, "Patience Grasshopper",  absolutely no need to rush the process.

    T
     
  3. bear55

    bear55 Master of the Pit

    I just sliced up some Canadian bacon that cured for 10 days.  It is worth the wait.
     

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