Thread: Curing Bacon:
View Single Post
Unread 01-26-2013, 05:13 AM   #14
Found some matches.
Join Date: 03-19-09
Location: Central NY
Downloads: 0
Uploads: 0

Originally Posted by JohnHB View Post
I believe it it time we all modernise our brining techniques and use the "Equilibrium Method".
Thanks John, I might give that a try sometime soon with a loin, but I could see issues trying it with belly due to the unknown amount of fat.
DanMcG is offline   Reply With Quote