O.K. i read through the baccon posts and have a question
the posts say to cure 1 day for each 1/4 in. from center
i did not see how to figure how much TQ to use(not to say it is not there)
do you mix it into your rub or does it go on the meat first and the rub after
and yes this is on my diet
like CA says baccon does not have to be 70+% fat
11 pounds down 40 to go
thanks for the help
the posts say to cure 1 day for each 1/4 in. from center
i did not see how to figure how much TQ to use(not to say it is not there)
do you mix it into your rub or does it go on the meat first and the rub after
and yes this is on my diet
like CA says baccon does not have to be 70+% fat
11 pounds down 40 to go
thanks for the help
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