Recent content by Lima Delta

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  1. L

    Bag cure bacon - cure time?

    Thanks. I'm going to be making a bunch of notes in my "meat journal" so I won't forget next time. I sure find it helpful to keep a journal for this stuff. Same with gardening. I'd forget all kinds of things otherwise, then remember too late lol
  2. L

    Bag cure bacon - cure time?

    Ok, I wondered if there was a name for this. I was saying to my son as we tasted it that we couldn't really call it bacon until after it was smoked.
  3. L

    Bag cure bacon - cure time?

    Yeah, that's sounds great. And thanks for all the help! It's much appreciated.
  4. L

    Bag cure bacon - cure time?

    I think so... There were a few pieces that were hard to tell... What do you think of this picture?
  5. L

    Bag cure bacon - cure time?

    And here's after test frying:
  6. L

    Bag cure bacon - cure time?

    Here's a piece of belly fresh from it's bath:
  7. L

    Bag cure bacon - cure time?

    I soaked my belly pieces in cold water this morning for two hours, and I switched the water out after one hour. I also test fried some pieces cut from the center part of different slabs. It's certainly quite salty, but definitely still edible. Whew!
  8. L

    Bag cure bacon - cure time?

    I'd like to see that recipe please!
  9. L

    Bag cure bacon - cure time?

    Good morning all. The bacon is presently soaking in water and I'll be test frying some of it in about an hour. When I was transferring it into the water this morning, I noticed the color of the uncured portion of that one slab is unchanged since I put it back into it's brine. Is it possible that...
  10. L

    Bag cure bacon - cure time?

    Thanks guys, those are excellent concise explanations. I understand the differences between the methodologies a lot more clearly now than I did before.
  11. L

    Bag cure bacon - cure time?

    Good morning - food for thought for breakfast today! Thanks Thirdeye. I used that recipe the first time I tried a bag cure. Prior to that I had brined my bacon using a 10% salt solution like I would for a ham. Coming from that, 6% didn't seem all that "heavy handed" at the time but of course...
  12. L

    Bag cure bacon - cure time?

    I'll do that. I was going to test fry after a soak, but I wouldn't have thought to discard the outer piece - thanks. Here is a link to the original recipe that I used (you'll need to skip down a ways to the section "Dry cure method"). But here is the gist: " Start by combining ½ cup of salt ½...
  13. L

    New guy from NW Ontario

    Thanks for the all the welcome messages!
  14. L

    Bag cure bacon - cure time?

    Ok, that also makes sense. This year is the first time I've put more than one slab per bag so if the bacon is slow to cure this year, that's probably why. Here's hoping my bacon doesn't turn out too salty! I'll report back with when I know more!
  15. L

    Bag cure bacon - cure time?

    Ok, that makes sense, thanks. The recipe I had is just one I got from the internet, which I copied for the flavors. I understand that the cure must be measured independently according to the weight of the meat, but that the other ingredients can be adjusted according to taste. Clearly I didn't...
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