How to Make Homemade Bacon - Recipe
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Teddy2019 I have done it with overly salty bellies after smoking, but found I wasn’t able to reduce to where I wanted. My solution was to soak the individual strips. What I have found that works for me is to test fry before smoking and keep the soaking process going until I reach the level I am satisfied with. Keep notes of what you do to help your learning curve.
YooperDog that is great advice. I will remember to do that when I try my ham. Thanks
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Rlane420 Either the Dry Rub or Brown Sugar Cure for pickling and add Bacon Taste Booster for an injection or brine
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How many bellies can I do with one batch of cure. You refer to ‘bellies’ inferring more than one at a time. I get that as long as it’s 10% injected and covered with 50% brine your ok…right?
Gary -
Gary mudge yes, you have it exactly, enough for a 10% pump, 10 lb of the solution (water, cure and additives) will make 100 lb as an injection and then you need enough to cover it in a 50% strength solution. Good question!
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