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C
Let's talk aging.
I want to produce better bacon and I'm thinking its in how I am aging. Let's start... I am putting 5lb slabs weighed and cure,salt,sugar measured. I put them in foods saver bags. I am not pulling the oxygen out, just getting most of it out, sealed and then put in fridge. I am curing for...- chopjaw
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- Forum: Hot Smoked Bacon
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C
Just another issue with my belly........
My first attempt was not how I wanted it to go. I bought strips instead of a slab. SO Now I have bought a slab of pork belly. I also bought a scale and measured with exact weight. Plus I had the time away from work to make this happen... I have 2- 5lb slabs curing in the fridge. They were... -
C
Looking for direction on amount of Cure #1
I was at Costco and the butcher came out and saw me looking at belly. He offered me 8bls of sliced belly in (roughly) 2.5" x 2" strips that someone was supposed to pick up and did not. So I decided to give making bacon a try. Now I know it's prolly easier to just use a slab of belly but the...
