Recent content by jeff1143
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Cure questions
Tastes great. Soaking it in water took away the saltiness. Almost to the point of not being salty enough. But I think it is still excellent -
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Cure questions
cold smoked it for 8 hours at 60-75 degrees then turned it up to 180 till the bacon was at 95 degrees. Was a tad bit salty before I smoked it so I soaked it in water for a couple hours. Should be tasty! -
Cure questions
Will definitely fry a piece and see how salty it is and go from there. Thanks again👍 -
Cure questions
Thanks for the reply. Was originally planning on 9 days. But now I think I’ll go 11 days due to the weather. -25 below at night here in Minnesota for the next couple days.. -
Cure questions
Also the belly was skin off and rubbed on the meat side opposite of the fat cap -
Cure questions
Curing pork belly with tender quick at 1 Tbsp per pound. I rubbed the tenderquick on 1 side only and realized I should have done both sides. They are about 1 1/2 inch thick in ziplock bags on day number 8 at 36 degrees. Have flipped and massaged each day. So my question is are these going to... -
Butts and brisket
- jeff1143
- Post #7
- Forum: General Discussion
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Butts and brisket
- jeff1143
- Album
- Comments: 0
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Butts and brisket
- jeff1143
- Post #5
- Forum: General Discussion
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Butts and brisket
Thanks bill that's what I was thinking thanks for the finishing sauce recipie will try it.- jeff1143
- Post #3
- Forum: General Discussion
