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My 1st Bacon with QView (cry cured) - Page 2

post #21 of 27

Great looking bacon. I have some bellies on the say myself and I can't wait to cure and smoke them.

post #22 of 27


Looks-Great.gif excellent color, and nice meaty bacon, bet it tastes wonderful even if a tad salty.

 

Quote:

Originally Posted by Venture View Post

I'm not sure you did it right?

 

Send it all to me for quality control testing?

 

Good luck and good smoking.

            yeahthat.giflaugh1.gif
 

 

post #23 of 27

Man that looks mighty tasty - I too volunteer to taste test it for you 

post #24 of 27

Just curious if you cured with the rind or removed it before curing?

post #25 of 27
Thread Starter 

I believe you can do it either way stubshaft

 

post #26 of 27

Stubshaft,  the rind does not absorb cure.  When dry curing you apply a specific amount of cure to the meat based on weight.  Since the rind does not absorb cure you reduce the amount of cure used by 10%.

 

When brining or wet curing you do not need to make adjustments.

 

Good Luck

post #27 of 27

Thanks for clearing that up for me.

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