Recent content by lavafrogy

Thanks Dave. Will make sure to follow that guide!

UPDATE TIME! You are all awesome for the help offered, specific shout out to Daveomak, for the helpful advice and recipe. So I did a 18 day cure, as I didn't have time to end the cure earlier and start the smoke. But i read that you can extend the cure for as long as needed. I fried up a...

Ugh. Any suggestions for what to do other than scrapping it entirely? Obviously, food safety is paramount. But hoping that I left skin on and had it in a near freezing environment is to my favor. Appreciate your input on this. I obviously jumped in too quick and trusted the wrong site. Didn't...

Thanks Dave. I will move it to the fridge and hopefully the promise of yummy bacon will make the wife a little more understanding.

Thanks for linking this, I will check it out. Its just we don't have a large firdge and the belly takes up a decent amount of space.

Thanks. I realized on the way to work that we have a small kitchen thermometer that i can use to see where I'm at.

Making bacon for the first time and would appreciate a quick check in on procedure and on the temperature of the curing environment. I purchased a 4 lb. pork belly and used the recipe from https://barbecuebible.com/recipe/made-scratch-bacon/ Though I did add some (2tbs) maple syrup to the mix...