This was my second try at making bacon. The first attempt was good but came out a bit too salty IMO. This batch was much better IMHO. I dry cured both batches using the recipe from Charcuterie. I cut a 12 lb belly into 4 manageable slabs and cured them in ziploc bags for 10 days with the...
I am making my first attempt at bacon and using the Charcuterie book recipe as a guide. I have a fresh 10 pound pork belly that I have been curing in the fridge since last Saturday. In the book it recommends 1/4 cup or 25 grams of dry cure per 3 - 5 pounds of meat. A little later it says to...
Jon can you provide some details on the tri tip temp, time, direct/indirect? It looks perfect!. Never done one, not normally available, but my local butcher got some in this week and I am planning to try one this weekend.