beggin for bacon advice
As i mentioned in my previous thread i have 2 slabs of pork bellies that have been curing for 6 days now. I am looking for advice on how to get the best result.
Here are a couple questions.
1. Can I still add Tender Quick or Salt Peter to the brine?
The last run looks like pork chop once it is cooked. It tastes good but it doesnt "look" like bacon. Maybe it shouldn't.
2. Smoke? What wood? How long? What temp?
3. Can someone help me eat it all. 10 lbs of bacon is a lot.
All comments appreciated, will be repaid in amateur BBQ pr0n.
Ian - Large BGE