I don't really know, I live near a local butcher (Theilen Meats Pierz, MN) that is quite well known for their bacon, and I bought a couple of already brined slabs from them. Seemed prudent for my first attempt, I'll do my own brining after a few more smokes.
Theilen Meats makes really good bacon. Often find an excuse to stop there on my way to cabin "Up North". IMHO, their bacon doesn’t hold a candle to what you can do yourself, so I stock up on other good stuff when I stop there.
There is a NYT's article about this butchers bacon I wanted to link to, tried numerous ways and they all failed....am I able to do that and how? Maybe I should have posted the question in the general discussion area...lol
Last edited by Natureroad; March 2, 2018, 01:46 PM.
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