Curtis from Central PA

Thanks for the warm welcome! I’ve been making my own bacon for a few years now with sketchy results. From Pop’s Brine to the EQ method. Seems my bacon never really tasted like bacon but more like ham. Hopefully I can learn a few things from folks here as I’m sure you all have plenty to share.

thanks Everybody…

Ok. Here’s my latest project and I hope you guys can provide some guidance… I already cured a belly using the EQ method but I noticed it really didn’t have the bacon taste I was looking for. Since I’ve already cured it, I was hoping to add the Maple cure and Bacon seasoning in a liquid brine to see if this project can be saved. Any help would be greatly appreciated. I know this isn’t conventional but with the cost of meat these days, I really would like to save this if at all possible.