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Hello from MN
New to the forum. I'm from MN and smoke year round. I've been smoking meat since 2005 mostly on a Weber Smokey Mountain Cooker Smoker. I'm looking forward to learning a few more tricks of the trade from you all on the forum. I have experience smoking brisket, pork shoulder, turkey, chicken... -
Bacon Cure without Sodium Nitrate
I plan on making my first bacon and I prefer to not use sodium nitrate. My plan is to cure the pork belly for 6-7 days in the refrigerator with kosher salt, maple sugar, and maple syrup. I plan on using 2 ounces of kosher salt, 1/4 cup maple sugar, and 1/4 cup maple syrup per 5lb of pork...
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