Hi!! New guy here... Been Makin' Bacon for about a year and a half. I usually make slab or belly bacon. 4+ bellies at a time. presently waiting on a delivery today of 62 lbs. (4) bellies, which is to arrive this afternoon. I also do BuckBoard Bacon, with a Sriracha/Garlic flare.... I have 4 butts on cure now about 32+ lbs. that will be ready for the Puffer (name of my Smokehouse), on Monday. And I've been known to do Pastrami, and Capicola. I sell all the stuff I make, usually in a few bars and to friends... I'm in Des Moines, Iowa, so if you want to try some great Bacon, hit me up!!
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7/23/17 at 6:36am
- 20,138 Posts. Joined 11/2010
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cure #1... 1 tsp per 5#'s of meat... mix it with the proper amount of seasoning... extra salt and sugar... then sprinkle uniformly over the meat.. Let it cure for ~2 weeks.. 7 days per inch of thickness...