Tomorrow I hit the 8 day mark on dry brining my first Buckboard bacon. I’ve been a belly man for the last decade. I’m also new to the dry brine weighing method. I made one with just salt, cure, and brown sugar. I also made one with Capicola spices. My method of belly bacon included rinsing and even soaking.
So do I rinse these? Do I soak them? I’m very happy about the color on these. They are both most certainly cured.
And
GrumpyGriller
, I think your buckboard is also approaching cured status, right?
So do I rinse these? Do I soak them? I’m very happy about the color on these. They are both most certainly cured.

And
