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Recent content by j blackburn
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Bacon made the easy way...
I don't much care for crispy bacon either gibsorz. The flavor is different though. I salted a slab then let it sit overnight. It's much closer to the flavor I prefer now.- j blackburn
- Post #181
- Forum: Bacon
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Bacon made the easy way...
I recently started raising pigs and therefore have now tried making bacon. Twice actually. The second time I used pops wet cure. It's delicious but it doesn't taste like "bacon". My first time I used a store bought BBB mix. It was good also but too salty. Pops is better but neither of them...- j blackburn
- Post #179
- Forum: Bacon
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Spicy Pepperoni
Maybe I read over it but I don't see an amount for cure # 1 needed if you don't use MTQ.- j blackburn
- Post #37
- Forum: Sausage
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Greenish tint to fat side of curing Pork Belly
I just had the same exact thing happen to me. First time making bacon. How did it turn our boon?- j blackburn
- Post #13
- Forum: Bacon
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