Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off Topic TN Forums
Cooking Forum
Buckboard Bacon?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="TAFKAP" data-source="post: 5771780" data-attributes="member: 7776"><p>My method is dry-brine & hot smoke.</p><p>Most commercial bacon is wet brine & cold smoke</p><p></p><p>Any mix of the above will work perfectly fine, although I'm very partial to the dry curing method for pork. Grocery store bacon lets off a bunch of water when you cook it, and it's really soggy. Give the dry cure method a try</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5771780, member: 7776"] My method is dry-brine & hot smoke. Most commercial bacon is wet brine & cold smoke Any mix of the above will work perfectly fine, although I'm very partial to the dry curing method for pork. Grocery store bacon lets off a bunch of water when you cook it, and it's really soggy. Give the dry cure method a try [/QUOTE]
Verification
Post reply
Forums
Off Topic TN Forums
Cooking Forum
Buckboard Bacon?
Top