Announcement

Collapse
No announcement yet.

Black Forest Maple Bacon

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #76
    A few days late, but no big deal: I moved my "jowl bacon" to the second "stage" of curing last night.

    I rinsed off the jowls and allowed them to dry a bit in the open air before dusting them on the meaty sides with a little more maple sugar. I then put them back in the refrigerator in order to allow the salt and other flavours to equalise.

    The next "stage" will be the smoking; I've got some beech that I have been waiting to try with this, and may also add a few juniper berries as before. I am looking forward to it, and will report on my progress.
    Fundamentals matter.



    Helfen, Wehren, Heilen
    Die Wahrheit wird euch frei machen

    Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

    BaitShopBoyz.com - Shoot the bull with the boyZ

    Comment

    Working...
    X