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Recent content by chopjaw
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Second for Dry cure and Cold Smoke. There are so many different opinions here. Some say let rest between smokes, some don't. Some cure for 7days some don't. Like all wise man say, do and decide for yourself..:)
I cure for 13days, let rest overnight, smoke for 12hrs. 36hrs if I have the...
It works best! WHY? no leaking at all. I use Vac bags all the time. I have done both methods pull all the air or just put in and seal. To be honest, I'll never use ziplocks again. I've got 4slabs going now. I'll put them in vac bags, seal them and freeze. Best way and they last way...
Hey Dude,
I use Dry cure every time. I weigh the meat, add the correct amount of pink salt, salt, sugar and anything else you want. Cure for 13days wash off and let sit for 24hrs then smoke for 12hrs. I figure after that long they either cure or go bad.. Over the last several bacon slabs...
I want to produce better bacon and I'm thinking its in how I am aging. Let's start...
I am putting 5lb slabs weighed and cure,salt,sugar measured. I put them in foods saver bags. I am not pulling the oxygen out, just getting most of it out, sealed and then put in fridge. I am curing for...
Welp,
After 14 days curing. I removed and smoked. I smoked the belly for 14hrs. 1hr per day in the cure. Not sure if that is what you are supposed to do but that's what I did.....:)
Day one with homemade bacon is like prom night at the hotel..... (no not really but almost..)
There is...