They look delicious! I've only made them once and loved them...well what I got of them anyways, my son might have inhaled quite a few by himself!
Ryan
Holy Pig those look good!
Wouldnt be but a pile of gnawed on bones at my house, Looks mighty tasty.
Jim
They look good David
Thanks Jeff for the like and the comment
I am thinking it was from the pineapple juice because that is really the only thing other than the 48 hour cure I did different on the ribs , and I have done a few racks of ribs, a few different ways. Normally use just a spray of apple juice.
Or could it have been the 48 hour cure , I will find out on the next round.......because this will happen
David
It All Looks Great, David!! Nice Job! Like.
It's the Heavy use of Pineapple, that gave you the extra tender.
The 48 hours in cure is just to get the "Cured Flavor", without getting too salty.
If you were to cure it completely, you would have had to cut the cure amount back because of the bones, and go longer to finish curing.
I made them 48 hours to get it done quicker, but still get the Cured Flavor, without any extra salt flavor.
Bear
Very nice, David...
Wow! never thought about this. Might be a cheaper and faster way for me to step into making bacon. Going to try this with lots of black pepper put on it before the smoke.
Looks really great, nice job!
Wow! never thought about this. Might be a cheaper and faster way for me to step into making bacon. Going to try this with lots of black pepper put on it before the smoke.
Looks really great, nice job!
Thanks, I see in that thread you use Tender quick, I have Cure #1 do I use that in the same ratio?If you're looking for a cheaper way of making Bacon, you might want to try Buckboard Bacon. It's made from a Shoulder or "Butt", and many of us think it's even a tastier Bacon than Belly Bacon.
Here's How:
Buckboard Bacon (Step by Step) Nov 4, 2018
Bear
Thanks, I see in that thread you use Tender quick, I have Cure #1 do I use that in the same ratio?