Search results for query: *

Buddy you are not being mean at all.i'm a grown assed man who probably should have looked stuff up a bit before posting.funny thing about Google is when you research stuff the pages you looked at are marked so here is the recipe i used for the pork belly.i used the exact measurements to the...

its been almost a month and i'm not sure anymore but i did follow a recipe online that had i had found.

so i'm pretty new at this and i'm thinking its a "dry cure" because i only used salt,pepper,nitrate salt and some herbs.then put each slab into a bag that was vacuumed sealed.

Good evening all.i have a quick question about curing pork belly in the fridge for bacon.? i have done quite a bit in the last few months,usually i just do a 7 day cure and then smoke them for about three hours but this batch i have in the fridge is at 24 days cured..meat feels really firm.A...

Canadian here..what do you guys/gals consider " Canadian Bacon"..? is it the stuff covered in peameal.? if so we just call it peameal bacon and its yummy.!