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.
PapaSop
Really happy to hear that you got this nailed down.
It feels pretty good to be in control of the finished product.
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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.
-
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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