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Recent content by ConrodM
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I started using this as my guide for my 1st bacon attempt. The sugar level is high but we prefer “sweet bacon “. I now skip the pepper & bay leaf and add 1/2 cup of maple syrup.
Edit: I also do a full vacuum on the bag to make it easier to flip/massage.
Curious to know if pulling the vacuum...
16-19% total loss this experiment . So for 2 #’s of net bacon (using my method and Costco Swift belly) I would just add 20% to be conservative. Need 10#’s of sliced bacon? I’ll buy a 12# belly. Thanks for the question/post as I have not considered this before
Mine pulled around 8% out after dry curing only. I use a vacuum sealer to make flipping easier and possibly pull the cure into the meat faster. There’s always plenty of juices that come from the meat while I’m curing. This one went 11 days but I usually just go 5-7 days
Yup! Went to the Memphis in May BBQ in ‘91 IIRC and saw Stevie Ray Vaughn with some home boys 😁👍👍. Working in Tupelo at the time. Great Times and People!