I've been following MH's bacon recipe for a while with great results! Is there any value, or danger, in increasing the time in the cure? For example, would there be any increase in the flavoring of say maple or apple cider if the cure time were longer? Still short on the result I want with apple cider.
Getting ready to freeze some smoked just a week ago. Should it be wrapped in plastic wrap before placing it in the freezer bag?
Getting ready to freeze some smoked just a week ago. Should it be wrapped in plastic wrap before placing it in the freezer bag?
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