Well woke up this morning and remembered I had briskets to turn into bacon. First one has been trimmed and put in vacuum bags with cure.
1.5% salt
1% sugar of choice
.25% cure #1
I have a total of 11 lbs currently curing. Now to wait for the other ones to that just a little more. I'll keep everyone up to date as these get finished and sliced. They will be spending 10 to 14 days in my fridge cooler at 36 degrees. I will pull the packages each day, massage, and turn over.
1.5% salt
1% sugar of choice
.25% cure #1
I have a total of 11 lbs currently curing. Now to wait for the other ones to that just a little more. I'll keep everyone up to date as these get finished and sliced. They will be spending 10 to 14 days in my fridge cooler at 36 degrees. I will pull the packages each day, massage, and turn over.
