I will preface this with a heap of Praise to Disco, whose blog I am relying on for my recipes. Also this is not the cut I'd prefer. <But, it was the best I have seen recently, and the price was good>. As always; the picture quality is questionable, some day I'll take good pictures I swear.
So I got a 7.6 loin, and cut her into threes. Each piece was about the same size, the last one was the smallest; that is to be the Pepper Bacon. <Marginally smaller>.
Now I just have one question..should I have these all laid out, or can I sort of put two down in my fridge, and one on top? Space is a premium yet. Namely because of the horrid lay out of said fridge.
At any rate; you can see I labeled them and put a single mark on the bag. I'll add a mark each day so I know how long they've been in. Plan to knead and move around every morning and every night. Should I do this more then twice a day during curing? Figured roughly 12 hours apart between being massaged and all sounds good.
So I got a 7.6 loin, and cut her into threes. Each piece was about the same size, the last one was the smallest; that is to be the Pepper Bacon. <Marginally smaller>.
Now I just have one question..should I have these all laid out, or can I sort of put two down in my fridge, and one on top? Space is a premium yet. Namely because of the horrid lay out of said fridge.
At any rate; you can see I labeled them and put a single mark on the bag. I'll add a mark each day so I know how long they've been in. Plan to knead and move around every morning and every night. Should I do this more then twice a day during curing? Figured roughly 12 hours apart between being massaged and all sounds good.