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Bacon was curing for 13 days and fridge got above temp?
Sorry for the dumb question here. But when you brine your pork belly you slice it into 3" sections ( lack of better terms) meaning a full belly is about 21" long you slice it into 7 chunks and then brine? Or am I reading too much into this. Just asking, as I've made bacon once and... -
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temp calibration Smoke Hollow
Did you ever find out how to calibrate the box temperature? I'm off by 60 degrees.- Scott1132
- Post #3
- Forum: General Discussion
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