Thread: Curing Bacon:
View Single Post
Old 01-25-2013, 06:43 PM   #8
is Blowin Smoke!

Join Date: 07-13-12
Location: Sterling, VA

I did two 5 lb chunks with TQ. Five days wasn't enough to get the cure all the way through the meat (fry test); I extended the cure for three more days and it was perfect.
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
Teamfour is offline   Reply With Quote

Thanks from:--->