Wednesday, January 20, 2010

Gonna be bacon




Continued from yesterday...

That's the two raw pork belly chunks. One has 1/4 cup pre-mixed maple sugar curing mix and 1/4 cup grade B maple syrup, and the other has 1/4 cup Morton Tenderquick (a general purpose curing mix) and 1/2 cup of maple syrup. They get to spend a week in the fridge, being flipped every two days. I'll have a quick update in a day or two, but they won't be done curing until the 24th.

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