Hey all! Nothing fancy here, just figured I needed to quit slacking and get my post count up!
Finished our annual butchering project and ended up with five bellies that weighed in at 27# 12.25 oz.
Put these under the cure using the O'l standby basic cure me and Bassman like: (in grams per # of meat)
Cure #1 - 1.004
Kosher Salt - 3.75
Brown Sugar - 1.4
Black Pepper - .6
Garlic Powder - .6
Onion Powder - .4
Now to see if I've figured out this new Post Image situation...
Bellies on the counter
Bellies under the cure
(I could have waited to post the entire completed thread, but then my O'l Pard Bassman wouldn't have anything to look forward to next week)
Thanks for checking out my bacon post - back in 9 days!
Tracey
Finished our annual butchering project and ended up with five bellies that weighed in at 27# 12.25 oz.
Put these under the cure using the O'l standby basic cure me and Bassman like: (in grams per # of meat)
Cure #1 - 1.004
Kosher Salt - 3.75
Brown Sugar - 1.4
Black Pepper - .6
Garlic Powder - .6
Onion Powder - .4
Now to see if I've figured out this new Post Image situation...
Bellies on the counter
Bellies under the cure
(I could have waited to post the entire completed thread, but then my O'l Pard Bassman wouldn't have anything to look forward to next week)
Thanks for checking out my bacon post - back in 9 days!
Tracey
Comment