I now seem to have a pretty reliable source of pork bellies. Made another batch of honey, maple, and sugar cured bacon. Basically followed Ryteks basic recipes. Saltiness is perfect. Did have to soak in cold water for about 2 hours after taking out of cure. Smoked longer than I wanted, but still turned out okay. Will be tweeking it some in the future to get the flavor the way I want it. My little old Oster slicer came through again too.
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2/28/10 at 9:09pm