Recent content by Deerwhacker444

Thanks for all the input. I was completely ignorant of smoking and curing a year ago. 95% of what I've learned came from this forum. It seemed like I read "pellicle, pellicle, pellicle", and even though I thought I had it figured out, I've got lots more learning still to do.

I have successfully made a few batches of bacon using the salt, sugar, cure #1, sealed bag method. I've currently got a new batch curing in the fridge. After removing the belly from the cure and giving a good wash in water, will a pellicle form in the presence of salt if I add flavored rub to...