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- Users: gabrieldavis49
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Dry cure virgin
I started dry curing my first slab of bacon last night. I couldn't get a scale for my measurements so I just had to estimate to the best of my abilities. The pork belly weighed between six and seven pounds and for the cure I added 1 1/4 teaspoons of pink salt, 15 teaspoons of Morton's coarse...- gabrieldavis49
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- Replies: 33
- Forum: Bacon
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New to Smoking
Hello everyone. I'm Gabriel and am currently living out in Virginia area. I've been in the military for the last eight years and just moved here from Washington state. The trip out here ended up with me having two grills that were half rusted and three quarters broken so I decided to upgrade...- gabrieldavis49
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- Replies: 4
- Forum: Roll Call
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