So, I brined, for two weeks, some jowls and bellies for bacon. I used Pop's recipe. After the brine, I soaked them in water for a day, let them rest in trig for 3-4 days, smoked for a day, then put back in frig for 9 days. I had used a seasoned garlic powder on all but one of the jowls, and something different on the bellies. When I took everything out, the jowls with the garlic had developed a fuzzy mold, the bellies were fine.
Hmmm, why would it do that? I noticed the jowls were a lot fattier than the bellies. Since I've never done jowls before, I had no idea what to expect.
Ideas/comments
Hmmm, why would it do that? I noticed the jowls were a lot fattier than the bellies. Since I've never done jowls before, I had no idea what to expect.
Ideas/comments