fall is for bacon
First batch of the fall, third lifetime
Instead of the Rhulman method I used last spring I measured precise after trimming the bellies
Mortons Kosher Salt 39 g
Lt Brwon Sugar 21.1 g
Cure #1 5.3 g
Mortons Kosher Salt 37.5 g
Lt Brwon Sugar 20.3 g
Cure #1 5.1 g
Belly 1Cured for 8 days, Belly 2 for 7 also got 3 TBS of Grade B syrup for the last 24 hours prior to rinse. Belly 1 was a hair too salty (compared to 2) so let it soak for 15mins just to be safe. Xtra salt was most likely just because 2 was sweeter.
** Alowed to dry for ~30 hours to form pellicle
Has been in cherry/hickory smoke for about 2.5 hours starting at 80F and now kicking the temp up to 160-180 to finish.
Hoping things work out as well as last years batch:
Fall is for bacon alright. So is winter, spring and summer. :thumb:
I'm out of bacon - gotta get some more bellies. No more one slab at a time for me - I think multiple batches is the way to go. :thumb:
That last batch does look great - post pron! :hungry:
Just out and ready to rest 24 in the fridge before slicing and sealing
Looks great, thanks for sharing....
That looks fantastic!!!
|All times are GMT -5. The time now is 02:50 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.