- Dec 7, 2022
- 19
- 13
Hello all, have been reading the forum posts here for a few weeks, and decided today to take the plunge:
- I just started up my first "test run" bacon, using a dry cure EQ method. I used the diggingdogfarm calculator and the salt/sugar presets already shown there, for a recipe starting place. I figure that it may cure out a bit too salty for my taste, but I'll do a test fry of a small piece to check the taste before I throw it to the smoke. If too salty, I'll soak it for a while before smoking (hot smoke using the Masterbuilt propane vertical smoker I already have on-hand) - looking forward to the taste test in about a week, and recipe adjustments as appropriate to improve the flavor.
Any recipe comments / suggestions would be most appreciated!
Thx -
- I just started up my first "test run" bacon, using a dry cure EQ method. I used the diggingdogfarm calculator and the salt/sugar presets already shown there, for a recipe starting place. I figure that it may cure out a bit too salty for my taste, but I'll do a test fry of a small piece to check the taste before I throw it to the smoke. If too salty, I'll soak it for a while before smoking (hot smoke using the Masterbuilt propane vertical smoker I already have on-hand) - looking forward to the taste test in about a week, and recipe adjustments as appropriate to improve the flavor.
Any recipe comments / suggestions would be most appreciated!
Thx -