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Curing Salt Question
Bacon came out great! BLTs and Bacon Burgers this weekend! Thanks all for the help!- chickenwing
- Post #10
- Forum: Pork
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Curing Salt Question
Thanks all! I'll post some pics when it's done. I'll smoke to 145 and then let rest. Do I need to hold off until tomorrow to slice and pan fry, or can I do tonight after it cools down?- chickenwing
- Post #7
- Forum: Pork
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Curing Salt Question
Greetings I've been curing a 8.69lb pork belly for the last 12 days using the below recipe. Was planning to smoke it today. https://www.smokingmeatforums.com/ams/making-bacon.9799/ I used the full strength brine but doubled it as I need two gallons of water to cover my pork belly in my curing...- chickenwing
- Thread
- pork belly bacon curing salt
- Replies: 10
- Forum: Pork
