New Batch of Dry Cured Bacon
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to wdaly on last edited by
wdaly looks like a great start!
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to wdaly on last edited by
wdaly Looking good, be sure to show us the results
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to wdaly on last edited by
wdaly good looking slab
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to wdaly on last edited by
wdaly Do you dry brine about 3 weeks?
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to wdaly on last edited by
wdaly I’m sure it will be delicious!
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to processhead on last edited by
processhead It might just be a personal preference thing. Without the Bacon Taste Booster, it seems the Bacon had more of a side meat taste. With the Booster it’s more of a traditional bacon taste. Really not sure how to explain it better. I’m going to leave 4# as regular bacon and make the other half as pepper bacon.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to zbigjeff on last edited by
zbigjeff I’ll only let it cure for 7 days but I do turn it every day.
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GWG8541 That looks great & just in time for the weather.
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wdaly Perfect timing for the weather. Both of you have the right idea!
