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- Users: Steve in AL
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S
Sliced Bacon Packaging: Bacon Boards
Firstly, apologies to the group if this question has already been asked / answered in another thread, I searched and found nothing... I am looking for a source for some white greaseproof paper "bacon board" material to use for a backing when I package up / vacuum seal my sliced bacon. Something...- Steve in AL
- Thread
- Replies: 8
- Forum: General Discussion
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S
First-Time EQ Cure - Update
This is my first-time bacon cure, EQ method, dry-rub. The raw pork belly (about 1 in thick) weighed in at 958g, and I used 17g salt (aiming for 1.75%), 2.5g Cure #1 (aiming for 0.25%), 14g brown sugar (maybe too much, I know, but wanted to try for a sweeter taste), and 1/2 tsp black pepper...- Steve in AL
- Thread
- Replies: 26
- Forum: Curing
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Newbie from Alabama
Hello all, have been reading the forum posts here for a few weeks, and decided today to take the plunge: - I just started up my first "test run" bacon, using a dry cure EQ method. I used the diggingdogfarm calculator and the salt/sugar presets already shown there, for a recipe starting place. I...- Steve in AL
- Thread
- Replies: 12
- Forum: Roll Call
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