Recent content by pland01
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Already-sliced bacon?
It looked and tasted like the one “ham” steaks I cooked before I cured the rest of those. Those definitely were not cured before. Wasn’t pink, didn’t taste “hammy”. I’m going to see if I can get in touch with the processor and find out what they did to it. -
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Already-sliced bacon?
Thanks. Definitely should’ve asked here first. The farmer says his processor cures it and actually won’t sell it uncured. I assumed they just missed it this time since it cooks up like pork, not like ham. Still quite new to this. I’ve just brined it in Pop’s... Will soaking it in water... -
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Already-sliced bacon?
All the threads I’ve read so far are for pork belly. I have bacon that came from my processor already sliced. It’s supposedly already cured but it doesn’t look or taste like it when cooked so I’ve just brined it in Pop’s brine for 24 hours to be sure. I want to smoke it. Biggest question is... -
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Noob - want to cure bacon
I don’t think I’m going to try a butt just yet. Mostly it’s a logistics issue - all the meat is currently frozen and I can thaw a small package of bacon or a single ham steak quickly and easily vs the butt. Since the bacon is actually cured (I have no idea what the processor did) I will start... -
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Noob - want to cure bacon
Let’s assume my current kitchen scale is sufficient - please expound on this. The wet cure seems REALLY easy and simple. It sounds like mix, out in the fridge, wait. I haven’t read anything about dry curing yet. If you have a link to a particularly good website or thread I’m game for reading... -
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Noob - want to cure bacon
I went back to text messages from the farmer to see what he’d said. I was mistaken. The bacon IS cured (that solves a lot of my issue, huh?), it’s the hams that are green. I’ll do some reading about curing those and go from there. My confusion came from conversations between the farmer and my... -
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Noob - want to cure bacon
I’ve read a few threads on Pop’s brine and think I want to use it to do some curing before I start trying to smoke. I’ve also done some searching to try to answer my questions but I’m new enough to this entire corner of the food world that I doubt I even know what to search for - links to...
