PICS - More dry cured bacon, pic heavy and CURE discussion Featured
I have finally refined my recipe and process I have the texture, salt content, taste that I like and I am able to repeat it every time now. I did 2 whole bellies this time around. 12 lb - 7.5 oz 11 lb - 9.1 oz lb pork bellies. I buy them with the skin already removed: You will need kosher salt, sugar and cure #1 A.K.A. prague powder, instacure or pink salt. Its easiest to work in grams and I just found the 2nd of the two calculators below and its much simpler and cleaner than the first one...Read More...
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