Just smoked this huge rib belly. Bacon for months! Cherry and peach wood with basic cure of brown sugar, kosher salt, and pink salt.Do you guys wash your cure off before you smoke?by guitartext88 8 Comments RepresentativeToe674 4 months ago Looks amazing great job. idrawinmargins 4 months ago Yes wash the cure off. Didn’t do that once and the bacon was too salty for me. Plus all the flavors had time to soak into the belly. verugan 4 months ago I’m impressed you were able to hand slice all of this, what a grip. grumpsuarus 4 months ago Yep! I rinse the cure off mrhemisphere 4 months ago holy fucking shit catchinNkeepinf1sh 4 months ago Wash off and leave in fridge overnight. I cut mine into 2-3 pieces for different flavor crust. therealsauceman 4 months ago Did you slice that with a knife, pretty even PitaBread008 4 months ago Would you mind sharing the process? I’m interested in making bacon but haven’t done any research yetWrite A CommentYou must be logged in to post a comment.
idrawinmargins 4 months ago Yes wash the cure off. Didn’t do that once and the bacon was too salty for me. Plus all the flavors had time to soak into the belly.
catchinNkeepinf1sh 4 months ago Wash off and leave in fridge overnight. I cut mine into 2-3 pieces for different flavor crust.
PitaBread008 4 months ago Would you mind sharing the process? I’m interested in making bacon but haven’t done any research yet
8 Comments
Looks amazing great job.
Yes wash the cure off. Didn’t do that once and the bacon was too salty for me. Plus all the flavors had time to soak into the belly.
I’m impressed you were able to hand slice all of this, what a grip.
Yep! I rinse the cure off
holy fucking shit
Wash off and leave in fridge overnight. I cut mine into 2-3 pieces for different flavor crust.
Did you slice that with a knife, pretty even
Would you mind sharing the process? I’m interested in making bacon but haven’t done any research yet