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My first belly bacon is done - Page 2

post #21 of 25

Nice looking bacon.

I like the smokehouse too.

post #22 of 25

Nice job on your first belly! Have you tried Morton's Sugar Cure(plain not smoke flavored)? I use it for my BBB and belly and it's never very salty.

post #23 of 25

ya might try mixing in some brown sugar with the TQ. That will help cut the saltyness

post #24 of 25
Thread Starter 
Quote:
Originally Posted by sprky View Post

ya might try mixing in some brown sugar with the TQ. That will help cut the saltyness


I should of mentioned that I mixed 1 TBS of brown sugar per lb of meat in the cure.

 

post #25 of 25

I save all the trimmings and really fatty pieces of bacon, fry it all up and pour the grease in a corning ware bowl for cooking with.

 Crumble all the bacon up and freeze for salads and such. Nothing goes to waste.

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