I picked up 5 bellies from the butcher the other day and intend to do a communal smoke with some friends. I'll have to weigh them before I put them to cure and want to know if anyone has any ideas about keeping them identified through the cold smoke process.
I'm just going to ask my friends to pay for the cost of the greenbacon so I would like to be able to tag them with the precooked weight.
Any ideas? Would sharpie marksalot on a piece of plastic cup with a tiewrap work? I've seen soft metal tags that when you write on them with a hard sharp object it leaves an indentation but they would have to be stainless to handle the cure.
Thanks for your help
Al
I'm just going to ask my friends to pay for the cost of the greenbacon so I would like to be able to tag them with the precooked weight.
Any ideas? Would sharpie marksalot on a piece of plastic cup with a tiewrap work? I've seen soft metal tags that when you write on them with a hard sharp object it leaves an indentation but they would have to be stainless to handle the cure.
Thanks for your help
Al