Recent content by gearhead
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Need help please
Thank you chef JimmyJ. I'll toss it and start over won't make that mistake again; lesson learned. Thanks again. -
Need help please
That is where I was leaning; just wanted more experienced advise before I threw out 24 lbs of meat. Thank you for your reply! -
Need help please
I am new to curing meat. I ordered two pork belly's and intended on making bacon. I used the recipe out of the Charcuterie book for basic dry cure 1 lb of Kosher salt, 8oz of sugar and 8 teaspoons of # 1 cure. I dredged the pork belly's in this mixture and then placed in a 2 1/2 gallon bag...
