Thank you Bob for inspiration!
Here in Bohemia/Slovakia sales mix salt with the addition of 0.6% nitrite. So for me it's even more more easy. Just add 3% of the salt mixture and 2% brown sugar / weight of meat, rubbed garlic, cracked black pepper and bay leaf. I then proceeded to dry curing by Bob's instructions
I will share with you about the course:
Here is 4.75 kg after 7 (+1) days
the exact size of the belly for my 22.5 OTG
resting a few days in the fridge
slicing after 5 days
I have enough space in the freezer, fortunately
on baking paper test batch goes into the oven
I like it very much
and serve this
I must say that the results of 7 days dry is better than 3 days wet.
You got me Bob. Thanks again.
(Please check this thread http://tvwbb.com/showthread.php?13312-Bacon-made-easy.Who is interested bacon made easy, you will learn almost everything there)
Have a nice day, my folks.
Here in Bohemia/Slovakia sales mix salt with the addition of 0.6% nitrite. So for me it's even more more easy. Just add 3% of the salt mixture and 2% brown sugar / weight of meat, rubbed garlic, cracked black pepper and bay leaf. I then proceeded to dry curing by Bob's instructions
I will share with you about the course:
Here is 4.75 kg after 7 (+1) days
the exact size of the belly for my 22.5 OTG
resting a few days in the fridge
slicing after 5 days
I have enough space in the freezer, fortunately
on baking paper test batch goes into the oven
I like it very much
and serve this
I must say that the results of 7 days dry is better than 3 days wet.
You got me Bob. Thanks again.
(Please check this thread http://tvwbb.com/showthread.php?13312-Bacon-made-easy.Who is interested bacon made easy, you will learn almost everything there)
Have a nice day, my folks.
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