My 1st Bacon with QView (cry cured)

[rbranstner]

Great looking bacon. I have some bellies on the say myself and I can't wait to cure and smoke them.

 

[sprky]

 excellent color, and nice meaty bacon, bet it tastes wonderful even if a tad salty.

I'm not sure you did it right?

Send it all to me for quality control testing?

Good luck and good smoking.

            

 

 

[scarbelly]

Man that looks mighty tasty - I too volunteer to taste test it for you 

 

[stubshaft]

Just curious if you cured with the rind or removed it before curing?

 

[big casino]

I believe you can do it either way stubshaft

 

[alblancher]

Stubshaft,  the rind does not absorb cure.  When dry curing you apply a specific amount of cure to the meat based on weight.  Since the rind does not absorb cure you reduce the amount of cure used by 10%.

When brining or wet curing you do not need to make adjustments.

Good Luck

 

[stubshaft]

Thanks for clearing that up for me.