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Not enough pink salt...?
Ok, so after a long hiatus, I am makin' bacon again. I bought a pound of pork belly (well, 2, but I used some already), and I'm using Pop's brine cure. Problem is, instead of 1tbsp of cure, I used 1tsp. The bacon has been curing for a week, and I just realized this mistake now. Can I add some... -
Howdy
Hi there, I've been lurking in the forums for a couple weeks, but finally decided to join, so I can participate and ask some questions. I built my own cold smoker about 6 months ago, the idea having stewed for awhile after watching that episode of Good Eats, where Alton Brown makes a smoker out... -
Newbie bacon questions / help
OK, I've just cooked up my 3rd attempt at making bacon, and clearly I'm doing something wrong, because my bacon just isn't very good (which I didn't think was possible!). I've got some theories, but wanted to ask some pros :) All bellies were dry cured, basically using the method from...
