The worst part of doing it was shoveling the snow off the grass Thank for the kind words
You've made this look easy. Nice
The worst part of doing it was shoveling the snow off the grass Thank for the kind words
You've made this look easy. Nice
Wife even said you are going to have to make more before this is gone. LOL
Nice looking bacon. Now you're hooked.
Funny you should say that. Mine said the same thing.
Wife even said you are going to have to make more before this is gone. LOL
I used the full salt that is why I had to soak it with a little more sugar added.
Glad your results were good - out of curiosity, which version of the brine did you use (low salt or full salt)?
Looks like buzzards found some mud.
Yeah, but that costs extra.Last batch also had hair and nipples on the rind ;)
Rbacci you will be happy with it, remember to do a fry test for salt taste. Post some pics when its' done
I have my first batch of bacon curing in Pop's brine, friday will be 2 weeks and I plan on smoking on Saturday. I'm still a little confused about temperature, seeing alot opinions. From what I can tell smoking temp should be 100 to 120 degrees. Hope it turns out because I can't wait to try it. If it does, I'm ordering 30lbs of pork bellies and getting the next batch ready. HMMMMMMMMM BACON!
Dave were you able to save that belly meat?
Got a friend I work with, had his hog killed by dogs. He left the belly with the rib, questioning it. Thought obought it for a sec and said go for it