Recent content by ronmasonjr

I picked up the pork belly from Costco. I cured for 8 days and smoked to 150. The bacon tasted great, but was stringy(only in the fat) In Spokane wa only a few places carey pork belly, most frozen. A friend said to use pinapple juice, he said it is what they make meat tenderizer from. If it does...

I just made my first batch of bacon, it turned out great BUT the fat was stringy and my wife will not eat it. Bacon you buy from the grocery store the fat melts in your mouth but mine had little strings in it. Did I get an old pigs belly or did I cure it wrong. The only thing I changed was...

When curing bacon ( dry or wet) can you use a meat tenderizer. The direction on most tenderizers say to use only a few hours. My problem is the fat in the bacon is stringy and my wife will NOT eat it. I have only made bacon once, maybe I got a old pig? The rest was very good. I used a dry rub...