Has anyone done large batches of bacon? I have a second fridge, so space isn't a problem while curing, I'm just looking for any tips before I get started to hopefully avoid any unforeseen problems.
I'm thinking I'll mix a big batch of cure and ladle it into however many vacuum seal bags I end up using.
Any input would be appreciated and I'll be sure to take pictures along the way...all that bacon will be a beautiful sight.
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