Is there a way to save a topic for future reference? There is a lot of great information here that I would like to flag and reference at a later date. Might just not be seeing it. Thank you.
blackbetty61 Yeah, I didn’t try it with the regular store-bought stuff, we used 100% Pure Maple Syrup which has less of s sugary taste but more of a maple flavor. I read your comment at first as if you added less than 1 Tablespoon to a whole 50 lb batch and I was thinking, well that couldn’t have done much! Now I see you added the entire bottle. That seems reasonable for a 50 lb batch
This something I read on the wed a couple of years ago and have been doing it and like the finished product.
Weigh your pork belly skin off.
Figure the amount of cure you will need.
Divide that into 1/3rds.
Rub 1/3rd of cure on both sides of belly. and wrap in plastic wrap.
Let it cure for 4 days. Open and put one more third of cure on the meat side and rub in and rewrap.
repeat after 4 more days.
after four more days unwrap and give it a quick wash under cold water and then soak in cold water for 20 to 30 min.
Let it air dry unwrapped in the fridge over night.
Then you can process it any way you like. I cold smoke about 4 hours or untill it gets a nice light smoke color.
Loosely wrap in parchment paper over night, then cool in the freezer and slice .
Works good for me and has a nice cured flavor all through the bacon.
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