Hi everyone. I have been learning so much from everyone I just have to give a shout out "thank you" to all of you. I do have a Question though. I smoked 25 lbs of bacon awhile back and my friends and family loved it. Needless to say it's almost gone. I did a dry cure but want to try pops brine this time. A few people want to supply me with their own pork bellies to do. Is there a way to label them in the bucket while they are brining so I can keep track of who gave me what?
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8/10/16 at 8:24pm