Thanks Bomber I appreciate that.I have to say evertime I come to the site I marvel at your pics on the carosel!!! Great Job!!
Its a bacon made form pork butt/shoulderWhen you say BBB, is there a specific cut of meat detailed?
Please detail your salt soak/cure or what you are doing.
Thank you
Tom
I apply the cure directly to the meat like a dry rub. There are some that add the cure to liquid and make a brine to soak it in. Here is a wet cure/brine recipe from Pops, who has a background in the meat industry http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine . I guess wet or dry is just personal preference. I've made a wet cure/brine for jerky but my bacon and canadian bacon has always been used as a dry cure.Teeznuts,
I'm learning and thank you. Does this mean a solution or do you use this as a rub?
Tom
Pleasure is all mine!Beautiful man! makes me hungry just looking at the pics! Thank You!