First bacon
- Thread starter herman4
- Start date
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I trim the rind, but some guys leave it on.
IMHO - Trimming it now, will give better cure & Smoke penetration
Besides, your gonna trim it sooner or later!
Any butcher supply store will have it, or ask for some at your local butcher shop.
Where did you get the belly?
Go back and ask them for some Cure #1.
4oz. will cure 100# Meat
1oz. will cure 25# Meat
Do you have a Cabelas, Bass Pro or Gander Mountain around?
Todd
IMHO - Trimming it now, will give better cure & Smoke penetration
Besides, your gonna trim it sooner or later!
Any butcher supply store will have it, or ask for some at your local butcher shop.
Where did you get the belly?
Go back and ask them for some Cure #1.
4oz. will cure 100# Meat
1oz. will cure 25# Meat
Do you have a Cabelas, Bass Pro or Gander Mountain around?
Todd
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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