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My understanding is that the "equalization" period is post cure, pre smoke. I'm wondering what the difference is between horizontally placing the belly in a refrigerator for 2-5 days after smoking as opposed to hanging in a curing room/chamber.
What does everyone do to age their bacon after it's smoked? Regrettably, I do not have a curing "chamber" yet. Is it sufficient to put it back in the fridge or are the temp/humidity too extreme?
Thanks
So, been reading for a couple days trying to suss out how I want to proceed on my first whole belly bacon project (have done a couple small belly pieces w/ ok results).
I have read bear's step by step but also seen a lot of references to equalization time and dry aging after smoke.
So, I have...
In essence, they are the same thing. It's the same part of the hog and cured in the same way. Traditionally, country ham is cut into steaks while prosciutto is very thinly sliced. That being said, a lot of US restaurants are now using Virginia country hams in the same way.
Been reading all afternoon and seems that a lot of posts address this topic but not completely.
My plan is to buy an aftermarket kit like this for the grinder for sausage stuffing:
http://smokehousechef.com/sausage-stuffing-tubes-and-plate-for-size-8-meat-grinder-lem-cabelas-weston-etc/...