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SVTPerformance's Chain of Restaurants
Road Side Pub
Any of you make your own bacon?
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<blockquote data-quote="buffalosoldier" data-source="post: 16414218" data-attributes="member: 191410"><p>Salt is very important to the curing process, as well as Salt Peter plus brown sugar, black pepper, as a dry rub,. I am sure there is a lot of receipes out there. You can cut your sides in whatever size you like 5,10,20 lb slabs, rub it down good and hang it in cool place in ba white cotton bag to cure. After the moisture sweats out couple of weeks, you give it a good smoke or not it is still cured. I like hickory, apple is good. </p><p>Salt peter is potassium nitrate, it is used in bacon, ham, corned beef. It also gives it the red color. </p><p>This is just the basic process, everyone while have a different take or style. </p><p></p><p>Sent from my SM-G975U using Tapatalk</p></blockquote><p></p>
[QUOTE="buffalosoldier, post: 16414218, member: 191410"] Salt is very important to the curing process, as well as Salt Peter plus brown sugar, black pepper, as a dry rub,. I am sure there is a lot of receipes out there. You can cut your sides in whatever size you like 5,10,20 lb slabs, rub it down good and hang it in cool place in ba white cotton bag to cure. After the moisture sweats out couple of weeks, you give it a good smoke or not it is still cured. I like hickory, apple is good. Salt peter is potassium nitrate, it is used in bacon, ham, corned beef. It also gives it the red color. This is just the basic process, everyone while have a different take or style. Sent from my SM-G975U using Tapatalk [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
Any of you make your own bacon?
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