jcpetro97
Full Fledged Farker
about a month ago, I cured and smoked a couple of pork bellies to make bacon. I used a simple cure with maple syrup, morton's tender quick, and black pepper. I let it cure for 10 days, even though the "process" I was following only called for 7 days. I sliced it up, and froze it, and finally cooked some up this past weekend. What I noticed was that the edges seemed to have a nice flavor, but nothing that really penetrated into the meat. Did I do something wrong.
BTW, after curing for the 10 days, I soaked in water for about 90 minutes, then let it dry in the fridge overnight. I had seen soak times anywhere from 30 min to 3 hours.
Any feedback would be appreciated. ( let me know if I left anything out that might help get an answer )
BTW, after curing for the 10 days, I soaked in water for about 90 minutes, then let it dry in the fridge overnight. I had seen soak times anywhere from 30 min to 3 hours.
Any feedback would be appreciated. ( let me know if I left anything out that might help get an answer )