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  1. C

    Bacon made easy

    Regarding the rind, when I make mine, I leave it on during the smoke. When you pull it off and its still warm its really easy to cut off. The knife will go through it like butter.
  2. C

    Michael Ruhlman's Maple Cured Bacon from "Charcuterie"

    Originally posted by K Kruger: Rinse, pat dry, wrap well, fridge. Dry just before smoking. Hi Kevin, Im confused a little about what you said here. Rinse, pat dry, wrap well, fridge. I didnt realize you were supposed to wrap the belly. I thought it needed to sit on a rack in the fridge...