Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: rexster314 on September 01, 2018, 07:42:54 PM

Title: Bacon in the cure
Post by: rexster314 on September 01, 2018, 07:42:54 PM

185 pounds of pork bellies rubbed down with cure, sacked and in the fridge, waiting on the magic

Title: Re: Bacon in the cure
Post by: RAD on September 01, 2018, 07:55:05 PM

Quote from: rexster314 on September 01, 2018, 07:42:54 PM

185 pounds of pork bellies rubbed down with cure, sacked and in the fridge, waiting on the magic

So am I  :P

Title: Bacon in the cure
Post by: Pappymn on September 02, 2018, 09:01:16 PM

Dang. That is some project. Good luck!


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Title: Re: Bacon in the cure
Post by: akjeff on September 02, 2018, 11:22:37 PM

Holy pork bellies Batman......185 pounds! That's some serious bacon makin'!

Jeff