plakers
Full Fledged Farker
Well its all the Brethrens' fault but I've read and drooled over too many bacon posts so I have to give it a go. Bought a 16lb box(one large blanket) of belly, rind on, at the local cash&carry. Sat it in the fridge for two days and its still frozen, though soft enough I could break it down into managable pieces.
The pieces averaged about 2.5 lbs.
So, do I start the curing process now or do I need to wait until it is totally thawed??
Right or wrong I did manage to trim it up a bit to make less long strips. I will use these trimmings for sausage fat sometime later.
I also think I'm a gonna make a venturi style cold smoker ala youtube.
The pieces averaged about 2.5 lbs.
So, do I start the curing process now or do I need to wait until it is totally thawed??
Right or wrong I did manage to trim it up a bit to make less long strips. I will use these trimmings for sausage fat sometime later.
I also think I'm a gonna make a venturi style cold smoker ala youtube.