Bacon

[Pam Gould]

Day-um Rick.  I need to know how to do that one. Directions please, please, please.  Pam .☆´¯`•.¸¸. ི♥ྀ.

[nepas]

This will cure a 5lb belly

Cure:

1/4 cup kosher salt
1 t cure #1
1/4 cup light or dark packed brown sugar
1/4 cup maple syrup (opt) i left this out so it didnt burn.

mix all the items good and rub the belly completely. Wrap in a zip lock and flip the bag every day for 7 days. Take belly out and rinse the belly, pat dry and put in fridge for overnight to get a pelicale.

[Pam Gould]

This will cure a 5lb belly

Cure:

1/4 cup kosher salt
1 t cure #1
1/4 cup light or dark packed brown sugar
1/4 cup maple syrup (opt) i left this out so it didnt burn.

mix all the items good and rub the belly completely. Wrap in a zip lock and flip the bag every day for 7 days. Take belly out and rinse the belly, pat dry and put in fridge for overnight to get a pelicale.

Then? Can I add crushed peppercorns too?  And when?  .☆´¯`•.¸¸. ི♥ྀ.

[nepas]

This will cure a 5lb belly

Cure:

1/4 cup kosher salt
1 t cure #1
1/4 cup light or dark packed brown sugar
1/4 cup maple syrup (opt) i left this out so it didnt burn.

mix all the items good and rub the belly completely. Wrap in a zip lock and flip the bag every day for 7 days. Take belly out and rinse the belly, pat dry and put in fridge for overnight to get a pelicale.

Then? Can I add crushed peppercorns too?  And when?  .☆´¯`•.¸¸. ི♥ྀ.

Yes you can rub some pepper into the bacon after the rinse and pat down. Smush em in good. Your looking for an IT of the bacon @140. After the IT is reached wrap in clear wrap for a couple days before slicing. I sliced the skin off before i did the cure rub, you can leave or slice off after, up to you.

[Pam Gould]

Thanks Rick..it looks so good.  .☆´¯`•.¸¸. ི♥ྀ.

[ACW3]

That does look good!!!

Art

[Keymaster]

That Turned out really good Rick, I gotta try that

[nepas]

And today we have more bacon and sausage