I tried to make it this week. I was doing a swell job with making the rub all be tasty. I got it all cured up and looking sooo drool worthy.
I failed I gave it a really great rinse to remove all the exterior salt. I should have purged the fluids from the curing to reduce the sodium load on the meat. I did not soak the cured meat enough times to flush residual salts. I really should have used a good smoker that I could better control the temp on. My smoker got a bit too warm for too long, not making enough smoke and the meat got baked. I am sad. I have around 8# of pork belly to experiment on left. I hope to have this bacon thing nailed down by Labor day. clay _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
