I’m late, but summer time Tito’s or dripping springs vodka, ice fresh lime juice, fresh slice jalapeño top with club soda or topo Chico. Colder times plain ol whiskey and coke. Pendleton, TX, forty creek, Rebecca creek with shots intermittently

It’s not on YouTube

Thanks yooperdog, I appreciate the comment!

One more question guys, should you pour out the liquid that accumulates in the tub, or does that discard necessary cure components?

I like that idea!

I tried the dehydrated peppers recently to cut cost on the process. I was not happy with the flavor. I use pickled jalapeños( nacho slices). I do a coarse chop on them. Absolutely love the end product. Maybe it’s just what I’m used to. Lol. Fresh peppers used to be a no no, what happened?

Right on, being smaller half bellies I was able to do two stacks of three in one lug. I plan on rotating them daily. I love the meatgistic community!

Just picked up 6 half bellies bout 6lbs each. I’m using Walton’s bacon dry cure. How many can you stack on top of each other in the cooler. Fat to fat, lean to lean.