We were in Brantford this morning visiting our new grand daughter and dropped into Strode's BBQ for lunch.
Scanning they're meat counter spot a pork belly and I saw bacon, 3.4lber for $17, I'm on it.
Now, do you think I can find Pink Curing Salt anywhere around here?
And try asking for Prague Powder #1....
Is there any other cure aid for bacon?
Not a dire situation there's always burnt endz.
Doesn't ship to Canada.
Tried Amazon.ca and can't get delivery till Dec 5-7.
In retrospect Strode's probably had this but I did not know I needed it, so Its on me for jumping in with no research.
So....Burnt Ends tomorrow.
Googled celery seed metheod, apparently it the celery juice that's used, however they caution celery seed juice is contains more nitrates than Prague Powder.
I just watched a You Tube video where Harry Soo cures bacon with table salt and brown sugar in 10 Days so mulling that about.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
That's the direction I've gone for now, plus the fact I'm not entirely in love with the nitrate thing.
I know its in virtually everything we eat now but it gives me the heebie jeebies.
That's why the Harry Soo video is looking like the way I may go....or burnt ends, haven't tried those yet.
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