Thread: Bacon Curing
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Old 03-20-2010, 01:22 AM   #11
is one Smokin' Farker
KuyasKitchen's Avatar
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines

My meat seems OK. Smells fine. Has the right color. Just didn't firm up. So, I have it in a water bath right now since it was in its cure about 50% longer than usual.

In a little less than 2 hours, it's going to get a hot smoke.
Kuya's Kitchen - my culinary adventures in the rural Philippines

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Equipment: Weber Kettle, Stainless GOSM,
Green Super-Fast Thermapen
Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit
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