Originally Posted by PatioDaddio
Wow, that's really cool! I've had a meager two pounds of soon-to-be bacon
dry curing for five days and I'm jazzed, but 24 pounds? Fuggedaboutit!
It means I better decide on my cure recipe quick ;)
I'm thinking most I'll just do TQ, brown sugar and some black pepper. I was gonna maybe do some with TQ and a bbq rub but I'm not really sure how that'd be... Anyone ever make bacon using a rub they use on butts or briskies?