Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. C

    Let's talk aging.

    I want to produce better bacon and I'm thinking its in how I am aging. Let's start... I am putting 5lb slabs weighed and cure,salt,sugar measured. I put them in foods saver bags. I am not pulling the oxygen out, just getting most of it out, sealed and then put in fridge. I am curing for...
  2. C

    Just another issue with my belly........

    My first attempt was not how I wanted it to go.  I bought strips instead of a slab.  SO Now I have bought a slab of pork belly.  I also bought a scale and measured with exact weight.  Plus I had the time away from work to make this happen... I have 2- 5lb slabs curing in the fridge.  They were...
  3. C

    Looking for direction on amount of Cure #1

    I was at Costco and the butcher came out and saw me looking at belly.  He offered me 8bls of sliced belly in (roughly) 2.5" x 2" strips that someone was supposed to pick up and did not.  So I decided to give making bacon a try.  Now I know it's prolly easier to just use a slab of belly but the...
Top Bottom
Back
Clicky