Un-Cured Bacon....

OLS · 06-01-2011, 01:43 PM

I would say YES, you are definitely right, because that's where the "brine" term comes from.
But the obscure "let's not DO IT the right way" blog entry I read said to do it this way, and I thought
since it's a no pink salt method, maybe I won't buck the system. My first batch I left it in a zippie
and turned it everyday, liquid and all. Which reminds me, my current batch has to be smoked TONIGHT,
so I am glad there was finally another response ad some activity here besides mine. Helped remind me.
AND as a reward for being a helpful tenant this past weekend and straightening up my
landlady's shed, I stole her meat slicer she had stashed in there. MAN is that going to help ME on this
project, lol.

06-01-2011, 01:43 PM	#9
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: Un-Cured Bacon.... I would say YES, you are definitely right, because that's where the "brine" term comes from. But the obscure "let's not DO IT the right way" blog entry I read said to do it this way, and I thought since it's a no pink salt method, maybe I won't buck the system. My first batch I left it in a zippie and turned it everyday, liquid and all. Which reminds me, my current batch has to be smoked TONIGHT, so I am glad there was finally another response ad some activity here besides mine. Helped remind me. AND as a reward for being a helpful tenant this past weekend and straightening up my landlady's shed, I stole her meat slicer she had stashed in there. MAN is that going to help ME on this project, lol.