Mikey063
Knows what a fatty is.
I have 2 rashers of pork belly currently brining. They have been in the brine for 2 days. I plan on letting them stay there for a total of 6 days. Then I will be drying them, and doing a dry cure after that.
My question is. What is a good dry cure(without nitrates)? Plus should I do the vacuum seal method, or just put it in a large plastic container?
This is my first attempt at making my own bacon, and I really do not want to screw this up. Thanks in advance.
My question is. What is a good dry cure(without nitrates)? Plus should I do the vacuum seal method, or just put it in a large plastic container?
This is my first attempt at making my own bacon, and I really do not want to screw this up. Thanks in advance.