A local restaurant near me has the best bacon, but they will not divulge the source. I told the head person that since they won't fess up on the source, I was just going to make my own. Meathead's recipes have served me well, but the staffer said maybe use apple cider during the cure. Anybody done this, and would I just replace the distilled water with apple cider to give this a shot?
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I have a belly on right now and I used beer in place of distilled water. I am curious how it is going to turn out. Your question now makes me want to try ginger beer as liquid, as well in the future. -
I'd surely try the cider - curing bacon isn't a big deal.Comment
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Cider would be great, I’d say .... I do maple syrup, honey, molasses, whiskey all the time .... I think I’d bring the apple cider to a hard boil since it’s not distilled water and not 100 proof alcohol. Then let it cool to room temp and make your brine.Comment
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Cure it and invite me over! 😁Comment
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Maybe cut the belly in half and cure one piece with cider.Comment
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Alright, so I've got one 3lb slab...no worries with the cure. Have another 2.14lb slab and trying Blonder's formula to see if I need to scale down the Prague Powder but not getting any results. What gives? There are also 3 strips that total 1.14lbs. How would you treat those? Is it okay to put a couple of those strips in with the 2.14 slab to yield just a tad over 3lbs?
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Ok, got it figured out for the Prague. Is it okay to add those random strips?
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