Welcome Eric Stroup from a fellow Minnesotan in Faribault County MN! I too just made Bacon--smoked/cooked it yesterday. Your bacon should be ok.
Announcement
Collapse
No announcement yet.
Estimated hopefully not regretting it.
Collapse
X
-
Club Member
- Dec 2017
- 3785
- New Mexico
-
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Welcome!
As for the bellies, the process I follow allows for a range in weight for the bellies, 3-5lbs and then a 1/4 cup of dry cure and sit for 5-7 days. You should be fine, going off of that. If you feel they are under, just watch them during the cure process, perhaps they cure a little quicker, day 4-5?
Enjoy th bacon!
- Likes 1
Comment
-
Hi from LI NY, I cure and smoke bacon every few months, started a batch today. How did your turn out??? Any left!?
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment