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Discussion in 'Smoking Bacon' started by lisacsco, Oct 7, 2007.
....why are you scrubbing it with a stiff brush under warm water after curing?
Wish I could find Pork Belly (around here) to scrub with a stiff brush ......
When you dry cure, it helps remove the cure and decreases the saltiness.
I like a wet cure. I also like to pump spray/inject the brine which includes pure maple syrup. I guess it's just what your raised on and used to.
Tim - Do you have a Chinese super market near town? That's where I finally found mine.