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I wonder if I screwed up. This is the first time trying a brine cure for bacon. I only have a small chunk of belly and didn’t need a gallon of water to cover it, so I cut the recipe in half. I woke up early this morning thinking maybe I shouldn’t have done that and considered dumping it out...

I didn’t see a cold smoking forum, so I hope this is the acceptable place for this. I’ve been researching and studying bacon cures, and I have a question I haven’t seen addressed. When using sugar, spices, syrup, etc in a dry cure, isn’t that flavor washed away if you rinse the belly to reduce...