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Greetings from California
Thanks to all for the very nice welcome. See you around the forums! Cheers, Mark -
Bacon consistency
Ya know, the long strands of meat kinda rings a bell. I'll be making some more bacon here shortly, and this time I'll pay closer attention to how it's being sliced. Cheers, Mark -
Bacon consistency
Without belaboring the issue, I just wanted to point out that the chewy bacon in question was actually sliced thinner than the store-bought variety. The store-bought bacon had about 12 slices/pound whereas my bacon was closer to 20 slices/pound. I did use an electric slicer, so I don't think... -
Bacon consistency
Thanks for pointing that out. Do you think that the amount of cure affects the chewiness of the final product? Cheers, Mark -
Greetings from California
Hi all, Just wanted to stop by and say hi. I've been smoking for a while now - probably on the order of seven years, but it's kinda like golf - I don't do it often enough to get really good at it... I'm using a Cookshack electric smoker; one of the nice features it has is the ability to cold... -
Bacon consistency
Hi Pit 4 Brains, Thanks much for the reply. To answer your questions: I am curing bellies (this time, no skin, but whether the skin was on or not didn't make any difference) using a dry cure. To be specific, the cure is salt, Prague Powder #1 and honey (the recipe is from Rytek Kutas' book). -
Bacon consistency
Hi all, I was wondering if someone could explain to me why, when I cook up my bacon, it comes out more chewy than anything else. Whereas, under identical cooking conditions, this does not occur with store-bought bacon. I've been using recipes from Rytek Kutas' book as well as the...
