The bellies each cured for about seven and a half days. I was gonna use the promo and grill and some apple wood chips to smoke them, but we ran into grill issues. So instead we use the small bellies we had and out them in the 225 degree oven and put some liquid smoke on top. Thank you guys who gave me advice last week with my curing, and I can’t wait to try and make another batch of bacon.
by gytech
1 Comment
Hi /u/gytech if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*