That is the process I have settled on and have been making excellent bacon now every time. Thank you
Bacon pickle after injecting
Yesterday afternoon we injected blue ribbon maple bacon cure into our pork bellies, following the video instructions from Walton’s (aside from no flavor boost because I forgot to order it) and it’s been pickling overnight. Is there anything wrong with waiting another day to smoke at 48 hrs or should we smoke today at the 24 hours/“overnight” as suggested in the video? Will it be “over cured” if it goes longer? Also it seems like the instructions only say to rinse if you’ve done a 3-5 day pickle without injecting. Do I want to rinse the pickle off always?
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
caitlincolorado it can wait if needed. Injecting gets the cure in quicker. Rinse and take a slice to fry up and decide if you want to do a longer soar to reduce saltiness
YooperDog thanks! We’re frying up two slices right now.
Garry Tarpley last edited by
You can really tell the difference with the bacon booster at least I could on mine.