I've been making bacon and a lot of it lately. Not sure if what if I did this last time is the result of a different outcome.
I follow the bacon recipe on the free side and use the calculator.
The slabs I cut or always around 1.2Kg (3#) about the same weight as the original recipe. I use the same ingredients but have adjusted the non essential ingredients to my taste.
The last batch I made was a lot more slabs individually bagged but instead of them lying alone on the fridge rack I packed them 2 and 3 high (on top of each other.) I do turn them over every evening and morning.
I found the bacon tasted less salty or bacon like for lack of a better description. It was still good but I sensed a difference.
My question. Does packing one on top of the other have any affect on the end result by causing it to not cure as well or in the same time because of the stacking?
I follow the bacon recipe on the free side and use the calculator.
The slabs I cut or always around 1.2Kg (3#) about the same weight as the original recipe. I use the same ingredients but have adjusted the non essential ingredients to my taste.
The last batch I made was a lot more slabs individually bagged but instead of them lying alone on the fridge rack I packed them 2 and 3 high (on top of each other.) I do turn them over every evening and morning.
I found the bacon tasted less salty or bacon like for lack of a better description. It was still good but I sensed a difference.
My question. Does packing one on top of the other have any affect on the end result by causing it to not cure as well or in the same time because of the stacking?
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