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