I have what could be a silly question.
I have been attempting to make my own bacon, both dry cured and brine cured.
I just made another small batch of brined bacon.
My question is.......why do I seem to be able to render more fat/grease from the brined bacon than from a dry cure????
Is there an answer to this????
I have been attempting to make my own bacon, both dry cured and brine cured.
I just made another small batch of brined bacon.
My question is.......why do I seem to be able to render more fat/grease from the brined bacon than from a dry cure????
Is there an answer to this????