I think I might have done stupid...Today, I bought some partial belly slabs at my 99 Ranch market.
My first time making bacon was Mountain something BBB recipe in wet brine and too salty. It took 10 days cure.
Now, I want to do a dry cure and I'll have prague powdered(6.25%) delivered tomorrow so slab pieces won't be in cure until tomorrow night. One piece is 1.75" with out skin and other 1.5" with skin, at thickest part
I have knee replacement on May20,2024
Can i still do a dry rub and be done in 10 days+/- and have enough time to cure, dry, smoke and, if possible, rub with Hungarian paprika+garlic before slicing/freezing for later use? Or should I go with a wet cure?
Can anyone share a recipe that will work with my time limit? I know of Pop's Brine but its seems to be missing the water+meat:cure ratio
Thanks, Brian
My first time making bacon was Mountain something BBB recipe in wet brine and too salty. It took 10 days cure.
Now, I want to do a dry cure and I'll have prague powdered(6.25%) delivered tomorrow so slab pieces won't be in cure until tomorrow night. One piece is 1.75" with out skin and other 1.5" with skin, at thickest part
I have knee replacement on May20,2024
Can i still do a dry rub and be done in 10 days+/- and have enough time to cure, dry, smoke and, if possible, rub with Hungarian paprika+garlic before slicing/freezing for later use? Or should I go with a wet cure?
Can anyone share a recipe that will work with my time limit? I know of Pop's Brine but its seems to be missing the water+meat:cure ratio
Thanks, Brian