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I've not been able to get any pepper flavor in my bacon. This last batch for my rub I had
6g cure
33g salt
17g sugar
63g pepper. I really didn't mean to add that much but it just dumped out. Lol
Think this will be overpowering?
Kinda late to the party but I've used high quality maple syrup and maple extract in my bacon. I personally think the extract adds more flavor. The syrup batch seemed to burn the edges when fried.
After making several batches of bacon with wet cure, I decided to dry cure a batch. I'll definitely do it more often. Wouldn't have been possible without the knowledge I've picked up from this site.
I made a 28lb batch of bacon. Normally I take it to work and share but I had some folks ask to buy some. No way you could charge enough to pay for your time and effort but it's nice to know people enjoy your work.
I used 28 grams of Prague, 168 grams of salt, 18 grams of pepper. Flipped every day in fridge for 15 days. Then rinsed off, put in fridge for 2 days
Low smoked for 2hrs for 3 days. Froze then sliced. I added the maple extract in the bag while curing.
https://www.ladysavings.com/kroger-weekly-ad/11/?lsadname2=Kroger&lsed=1713326400
This is the website I use to check Kroger ads. Just type in a couple zip codes from each state and see what they offer.
I bought a LEM grinder couple of moths ago and have been grinding my own hamburger ever since. I can buy ground chuck at the local butcher for $5.39/lb or get brisket, like today for $3.88. Granted I lost a lot in trimming but the hamburger stays red a lot longer in the fridge. Tastes so much...
After I got my 2 briskets Friday, I went Sunday to get 2 more with different account, turns out they don't usually get more than a case at a time here in Indiana. Went to 5 stores and all sold out.
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