Thread: Bacon
View Single Post
Unread 03-18-2013, 09:06 AM   #9
On the road to being a farker
Join Date: 03-15-13
Location: iowa
Downloads: 0
Uploads: 0

Originally Posted by Kave Dweller View Post
My first batch I used both TQ and kosher, only way it was remotely edible was candied. I've postponed all further pork belly purchases until I get a better handle on it. I've been paying $3.40 a lbs for belly and buying 2 at a time, about 20lbs. Sucks to spend $70 and be let down on the result.

We butcher a couple hogs every fall I get free from a local guy my kid works for so I can experiment without spending a bunch to find out I dont like it. Still sucks to spend 2 weeks waiting and find out its not edible

Never tried it but after my first disaster i read you can cut a piece of before you smoke it and fry it up to taste it, if its still to salty you can soak it longer to get rid of some of the saltiness.
smokinrack is offline   Reply With Quote

Thanks from:--->