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Discussion in 'Bacon' started by trueteam, Aug 3, 2015.
My 1st time using a wet brine for bacon.
Weighed the hunks down. Now I just need to wait!
Thats a nice belly.
You use the regular brine or the lo salt brine?
I like the lo salt one.
I used a heavy cup in a 2 gallon batch farmer.
My first go, I have only done the dry cure previously. Would that be considered lo salt? Or is there another recipe I missed? Thanks.
Thanks farmer. Looks like I used a combo, lol.
Yup, thats what I thought too. Lol.
As long say you dont change the cure amount, your good.
All good on the cure. I will try the lo salt one with the belly I have in the freezer! About the same salt, but a lot less sugar. Thanks for the info!
Bacon turned out great. Not too salty at all.