making bacon tonight! it's going to be cold and dark after work but i don't have much of a choice (thanks a lot in-laws). i used the new recipe and spreadsheet to cure it, i am making just normal bacon and i am making a little less than 7 lbs (5 pieces). i started the cure last monday and i was going to smoke it saturday or sunday but family happened. so i am stuck with tonight because i won't have another chance until this weekend and i think that is too long to wait. i had been flipping and massaging every nighr except last saturday night when i couldn't.
one thing i found interesting is that the weight of the meat in the spreadsheet didn't have as big of an impact as i thought it would for the curing salt. from 1lb to 1.6lb it didn't change the cure amount. my pieces range from 1lb to 1.6, when you put it 1.7 it changed. i hope everything turns out ok.
i plan to smoke until 160 using hickory.
one thing i found interesting is that the weight of the meat in the spreadsheet didn't have as big of an impact as i thought it would for the curing salt. from 1lb to 1.6lb it didn't change the cure amount. my pieces range from 1lb to 1.6, when you put it 1.7 it changed. i hope everything turns out ok.
i plan to smoke until 160 using hickory.
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