Bacon Salty
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Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
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Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
-
Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
PapaSop I’ll take a package of that deliciousness!
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Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
PapaSop Looks awesome.
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Wholey Carp!
I’ve started to read maybe a quarter or a third of this thread.
I’ve done over 55 pounds of Duroc pork bellies starting in January of this year in a wet (not injected ) cure and I’ve not had a single bad comment, on the contrary quite the opposite.
I now have 2 whole Berkshires bellies and 1 and a half Duroc pork bellies in a brine now.I always wanted to do a dry bring bacon, BUT AFTER READING THIS early on for a bit, I think I’ll stick to my tried and true !
Denny O Nothing wrong with staying with what works and you like. I have not made bacon yet but is on my to do list and I read a lot of posts that have trouble with the salt content.
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Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
PapaSop that bacon looks great. Ribs look pretty darn good also
. What salt%did you go with? -
PapaSop that bacon looks great. Ribs look pretty darn good also
. What salt%did you go with?cdavis said in Bacon Salty:
PapaSop that bacon looks great. Ribs look pretty darn good also
. What salt%did you go with?Using the Digging Dog farm calculator. It’s default setting for salt is 2%. Prior batch I used 1.75%. Went down to 1.5% on this one. About perfect for me.
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cdavis said in Bacon Salty:
PapaSop that bacon looks great. Ribs look pretty darn good also
. What salt%did you go with?Using the Digging Dog farm calculator. It’s default setting for salt is 2%. Prior batch I used 1.75%. Went down to 1.5% on this one. About perfect for me.
PapaSop thanks for the info
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Thanks wad thing of starting z belly this will be helpful.
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Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
PapaSop thats a thing of beauty
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Denny O Nothing wrong with staying with what works and you like. I have not made bacon yet but is on my to do list and I read a lot of posts that have trouble with the salt content.
bocephus
I’m going to be doing another round of Berkshire hog bacon coming up in the next week or so. A friend has another hog that he told me he was butchering and wished I’d make him some bacon like last time. Well, why not!
Jonathon How may I add Waltons seasonings to aid the flavors in my bacon? Please PM me or another way if you please, tia.
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