Un-Cured Bacon....

OLS · 05-30-2011, 04:56 PM

Hmmmm. Pre-sliced might be a problem. Not sure how to tackle that, wouldn't know where to begin. MIGHT be
best the way I don't do it, i.e. a wet cure with pink salt and maple syrup and maybe mustard powder and garlic.
I think you did the right thing asking here, but I am surprised you only got ME responding. I can barely be
trusted as I am only learning now. If it is sliced thin or even what is called 'thick' at the store, smoking might be the
only way. Most people when they do bacon merely cure then smoke the whole belly.

05-30-2011, 04:56 PM	#6
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: Un-Cured Bacon.... Hmmmm. Pre-sliced might be a problem. Not sure how to tackle that, wouldn't know where to begin. MIGHT be best the way I don't do it, i.e. a wet cure with pink salt and maple syrup and maybe mustard powder and garlic. I think you did the right thing asking here, but I am surprised you only got ME responding. I can barely be trusted as I am only learning now. If it is sliced thin or even what is called 'thick' at the store, smoking might be the only way. Most people when they do bacon merely cure then smoke the whole belly.