Yes. Only a certain amount of brine can soak into the meat, so as long as the ratio is right, you’ll end up with a properly cured bacon when it’s all said and done. The ratio is more important than the amount of cover brine.
Johsonville Sausage Bacon
Has anyone attempted to make this yet ?
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Denny its been discussed, don’t know thst anyone actually tried to make it, search for sausage strips on here.