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Finally procured some belly again - Page 2

post #21 of 23
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Quote:
Originally Posted by meatnbeer View Post

What is your mix that you are using for cure?  From that last picture it almost looks like you have a teriaki glaze on it.



These bellies took a really nice liking to the cure this time. They were creating the brine within hours of the dry rub. The cure i use is a by weight ratio of salt/brown sugar/pepper and pink salt #1, I like to keep it really basic. It's essentially the recipe from the book "Charcutrie" but i add the course cracked black pepper because it's how i like it.

post #22 of 23

That looks soooo good. Just in time for Breakfast, Lunch, Dinner, Snacks, Dessert.....MMMMM......Bacon.

post #23 of 23

That there is some beautiful Bacon---Great color!

 

 

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