15# fresh side
- Thread starter SmokinEdge
- Start date
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Thank you guys, this was kinda rushed but I will tell you that dry aging/curing fresh side is a kin to a great steak that has been dry aged. Just more concentrated flavor, you get more of the seasoning and the meat flavor. It’s really fantastic. So much better than the zip bag cure.
I’ve been curing bacon this way for a while now and absolutely love it.
Maybe I'll go "bagless" on the next round of bacon and see how it compares.
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