Zubar wrote:I was meaning to get the actual % of ingerdients for the more experienced as it is not known.
rhiannon134 wrote:I cured bacon from my last pig just by rubbing salt (with a little pepper and sugar) on it for a week. It was a bit salty, and wasn't pink like hubby thought it should be, but it tasted ok.
rhiannon134 wrote:That's great, thanks. How long would I smoke it for, and would green wood be better as it smokes more or would that make it bitter?
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