Locally Sourced Homemade Bacon and Canadian Bacon
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- Опубликовано: 17 май 2024
- This is our first time purchasing a hog, farm direct. These hogs are a Duroc mix, giving the meat some incredible marbling. We used a 7 day wet brine (1 gallon water with 1 cup Kosher Salt, 1 cup Brown Sugar, and 3 tsp Curing salt #1). This brine is ok for about 10lbs of meat. If you need to adjust for more or less meat, just change the curing salt. You'll need approximately 1tsp/lb.
We smoked with Cherry which is AMAZING for bacon. If you haven't tried it, you owe it to yourself to try it.
Smoke to 155F, internal.
Looks absolutely divine!
Looks great.
Excellent looking bacon! Cherry is one of my absolute favorites, I like to mix it with other woods depending on what I’m smoking.