Are there any advantages to using a brine to cure bacon (belly, butt, or loin) over a dry cure like Hi Mountain?
I can see that if you were doing very large butts or hams, that you might need to inject the brine to prevent bone souring.
Is one way better than the other for bacon?
I can see that if you were doing very large butts or hams, that you might need to inject the brine to prevent bone souring.
Is one way better than the other for bacon?