Post by Black Hand on Feb 19, 2023 15:31:29 GMT -7
14 days in a 50:50 sea salt/brown sugar cure (in the refrigerator). Currently cold-smoking with Cherry chips. I tried a piece this morning before starting the smoking and it was tasty - the brown sugar gave a great caramel flavor after broiling. I think it will be better after it has a chance to age a little - the salt was a little "sharp" which will likely mellow with time. Regardless, far better than the side of rock-hard mummified meat from Turkeyfoot that tasted of salt and BURLAP.
For context: outside temperature is currently 34F and the thermometer probe is in the box with the bacon
For context: outside temperature is currently 34F and the thermometer probe is in the box with the bacon
