5 Comments

best bacon I've had was from iberican pork belly with nothing but salt and local cane syrup. I've never tasted any packaged bacon even 1/2 as good.

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sounds about right... no comparison. Ironically most supermarket bacon lacks a ton of flavor... again, the whole wet brine thing. But "people" love it 🤦‍♂️

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Your go to bacon rub is my go to bacon rub, it's legit.

For the Ventrche, why does it skip on the pink salt #1?

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Super OG recipe, prior to pinksalt. It's a great comparison in the flavor effects that pink salt provides; the ventreche has a more "fresh taste"... it's tasty AF

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Thanks. Never heard of ventreche, will have to give it a go. I cure my own belly using the same method as you. Different spices and what not and I tend to cold smoke it instead of heat it. It always irks me when someone is like "I like uncured bacon" since it's just a misnomer. Home cured bacon is always better than the store stuff. I've cured pork shoulder to make cottage bacon as well. Good stuff.

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