I thought it turned out pretty good but was a little to salty for the wife this was a dry cure using "tirgerfan" Recipe
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Practice, practice, practice.
Lookin good!
The only thing stopping me from trying bacon is I don’t have a slicer.
I been wanting a slicer so long now that if one would just happen to show up I don’t believe I could convince the boss that I’ve had it for a long time.
It wouldn’t be pretty.
The only thing stopping me from trying bacon is I don’t have a slicer.
I been wanting a slicer so long now that if one would just happen to show up I don’t believe I could convince the boss that I’ve had it for a long time.
It wouldn’t be pretty.
One thing that some people will do, is after the cure, soak it in water to remove the salt (which acts as a cure).
It's a great first attempt, now it's like John said, just needs some practice.
It's a great first attempt, now it's like John said, just needs some practice.
Wow that looks awesome! Your pork belly definitely appears to have way more meat than mine does. Did you trim it? What did you pay?
EDIT: oh I see, 3.49/lb which might explain the quality. Mine was 2.19/lb.
EDIT: oh I see, 3.49/lb which might explain the quality. Mine was 2.19/lb.