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Making Bacon
Anybody make their own bacon? I've done it once and it was extraordinary. I have 10 pounds of pork belly curing right now. It will be ready for the smoker on Sunday!
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Yes sir we order midlands in January, 4 days of salt cure then 12 hours in the smoke house. Not much better.
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Do you dry cure or is there liquid in your cure?
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Ive made it a couple different ways. One where you use the seasoning and actual cure. (pink salt). And one where I just used a brown sugar / salt combo I think. Been a long while since I made any.
I might be mistaken but I think true bacon doesn't need to be kept cold. I think over the years the process has just changed with the times and availability of refrigeration.