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  1. brett74

    cure not penetrating?

    I used one tea spoon of cure #1 on 4 pounds of bbb. after seven days of cure time i sliced off a couple of pieces for a fry test. the cure only penetrated 1/2 to 3/4 inch. I figured I would hot smoke to make it safe. I did mix all spices together before I applied it to meat. any ideas why...
  2. brett74

    honey bacon

    I found a recipe for honey cured bacon from another site. I found that the sugar content was way to high to cook. the sugars would caramelize before it would finish cooking. also the salt was a little lacking. My question is how would you change this recipe to inprove it? pork belly bacon Per...
  3. brett74

    too much cure #1 what to do?

    I make 4 pounds of back loin into bacon. I used 4 table spoons of cure #1 and 4 teaspoons of sugar as a rub. I then put them into a ziplock bag and poured maple syrup over it. left it in fridge for 6 days. It is in the smoker now. going to smoke for 3 hours till internal temp is 152. is this...
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