Sorry if this is already addressed elsewhere - new here.
I have heard good things about both dry cure and brine. This will be my first time doing bacon. Any suggestions as to which method?
We have a Masterbuilt Pro smoker and will be using our own pork bellies (pastured tamworth).
I have heard good things about both dry cure and brine. This will be my first time doing bacon. Any suggestions as to which method?
We have a Masterbuilt Pro smoker and will be using our own pork bellies (pastured tamworth).