Enter and win
up to 24 pounds
of free FAB!
create a profile and register
Re: Hey Dean, (PIC)
Posted By: Todd G. In Response To: Re: Hey Dean, (PIC) (Dean Torges)
Date: Saturday, April 30, 2005 at 1:55 a.m.
In Response To: Re: Hey Dean, (PIC) (Dean Torges)
You have a good point. I hadn't thought of it in terms of displacing curing agents, and you're correct in that I don't want to do that. I was just hoping to cut the salt slightly. That might not be necessary though. It seems like the flavor has not yet stabilized fully. Is this normal? Today the bacon seemed less salty than yesterday, and had even more bacon flavor. Do you notice a change in flavor over time after smoking?
BTW, belly meat is hard to come by here, or at least I haven't found any place that dosen't have to special order it, but I bought two more butts today and I will brine them per you recipe.
Thanks. I do appreciate your help.
Messages In This Thread
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.