Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
pork belly bacon curing salt
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.
Any thoughts on using salt pork vs fatback as an ingredient in home made bratwurst? I am smoking them and am using mostly pork shoulder and some hanger steak. many of you have given me helpful thoughts in another post. thanks
Greetings
I've been curing a 8.69lb pork belly for the last 12 days using the below recipe. Was planning to smoke it today.
https://www.smokingmeatforums.com/ams/making-bacon.9799/
I used the full strength brine but doubled it as I need two gallons of water to cover my pork belly in my curing...