Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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April 29, 2017 | #1 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Buckboard Bacon.
This stuff has been curing for 7 days.
The cure for one gallon of water was 2 oz each of Insta cure #1 and #2 and a cup of canning salt and sugar in a gallon of water. I split the pork butt out so it lays flat and de-boned. I have two of them on is coated in black pepper and sugar. The other is coated in just black pepper. Today I have some running around to do and when I get back they are going in the smoker. At this time I have a test piece cooking in a skillet. Just tried the one with the sugar and black pepper and is deemed fit for man woman and beast. Worth Last edited by Worth1; April 29, 2017 at 10:05 PM. |
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