I've been searching around for a guide to curing and smoking pork belly to make bacon. If anyone has a link or helpful info. I would really appreciate it!
We'll call this "Part 1"
Alrighty, something I've wanted to do for some time is start a thread that puts all of the pieces together for the folks beginning their adventure into charcuterie.
I am in no way an expert in the field, I only know what I've been able to glean from other's...
For all you buckboard bacon makers out there...my instructions say to place the meat in a nonmetallic pan, cure, and cover in cellophane. My question is can the meat be vacuum-sealed in a bag instead of using the mentioned process? Has anyone done it? Does it affect the curing time/quality?