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Discussion in 'Smoking Bacon' started by elkhorn98, Jan 16, 2008.
Do people do it whole? My shoulder is around 7 lbs. Or do people slice it longitudinually? Thanks.
You cure it whole. Cut after whichever way, I do mine across the grain. Less curling.
You can do either but the curing will go faster of you cut it first due to the increase in surface area. I used to use the "country style ribs" and those are just a cut up butt to start with.
I am thinking to slice before curing. this shoulder is pretty wide and deep. And cure 2 pieces. Thanks for the responses.
I've done 2 butts using Hi Mountain Buck board bacon cue. Done both whole, (just cut out the bone). Came out great. Getting ready to try 2 belly's tomorrow.