Tender quick and brown sugar. Right by the proper amounts. After I did the 3rd rinse it was fine. Just a heads up that one should do a test sample. I learned from my run with Canadian bacon.
That's what happens when you Dry cure for 17 days.
LOL---People say you can't over-cure---BS !!
That may be true with Pops Equilibrium Brine cure, but not with Dry Cure. Too long is too long.
Bear
I agree with you when using TQ. Cure#1 and digging dogs cure calculator you cant over cure, its a dry cure too.
There's no wrong section for bacon.I just noticed that I posted this in the wrong section.
Nice job. We have had many blt's with with the homemade bacon...can't be beat!
I didn't put 2 and 2 together until I read Bear's post about the TQ. My last batch was salty because I left it in several days longer than my first two batches (not by choice)........now I know!
I didn't put 2 and 2 together until I read Bear's post about the TQ. My last batch was salty because I left it in several days longer than my first two batches (not by choice)........now I know!
LOL---2 Nice Big plated Piles of Bacon you got there, Steve!!
Looks Real Nice!!
Like.
Bear
Thanks Bear, I've tried several of your "step by steps" and you've always been spot on. With all of the experience on this sight, a person sure can't help but get better at smoking - I know I have.Thank You Denny!!
Always nice to hear Confirmation on the Methods to my Madness.
Bear
17 days in tender quick seemed like a lot but I've never done pork belly. I've had to throw some taters in with the Canadian bacon though..... :)That's what happens when you Dry cure for 17 days.
LOL---People say you can't over-cure---BS !!
That may be true with Pops Equilibrium Brine cure, but not with Dry Cure. Too long is too long.
Bear