Take 1,000,000 Dry or Wet cure BACON
Since the temps have dipped in south florida, I have been thinking about doing some bacon. Figure I will do it at night next weekend when the temps go down and do it over night.
I am trying to find a recipe/tutorial on here and it has been daunting.
So my fellow brethren whom I have learned so much from, what say you on wet vs dry cures for bacon. Please help! I greatly appreciate it.
Page 2 of my thread has the dry cure I use. I've done it both ways. Wet brining is quicker and I feel you can get more flavor imparted on the belly but if you are doing any quantity then dry bringing is the way to go.
Feel free to hit me up if you have any questions.
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