Quote:
Originally Posted by GloryDayz
Oh, the pork belly will be smoked again, and I not only washed it off last time, I scrubbed it with a veggie brush to make sure I got all the salt, thyme, and other junk off. That's why it was such a let-down. The next try will use less salt, no slicing through the top fat, a little more brown sugar, a touch more maple syrup, a few more drops of bourbon, and a 7-day sure instead of 10 days. We'll see if that's the magic. What's the worst that could happen?  |
Yeah my try at smoked cured bacon was a salt bomb failure. All those pink salt cure times and curing salt amounts are bogus. I guess they don't want you to get trichinosis instead they try to kill you with curing salt. I want to try it again because its blt season but damn it's easier to buy Wrights or Burgers Smokehouse.
__________________
"The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy."
|