Thread: Beef bacon???
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Old 02-17-2013, 09:05 AM   #18
landarc
somebody shut me the fark up.

 
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Join Date: 06-26-09
Location: sAn leAnDRo, CA
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They use a dry cute, which gets applied several times. The meat is held on racks so that there is never a liquid build up. Smoking in a smoke shed allows for a cooler smoke, often days or even weeks, it is the traditional way of smoking bacon and such. The curing salt prevents spoilage and the dry smoky air helps too
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the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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