Started a bacon cure

Started by ronbeaux, December 17, 2009, 02:40:52 PM

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Tenpoint5

#15
February 27, 2010, 08:26:44 AM
Quote from: mski on February 27, 2010, 08:05:35 AM
I used his recipe for that before and followed his temperatures and it came out great,( a little salty though )do not go farther than 130 internal.
Did you notice on your last batch that it burned easily while frying, mine did ?
The bacon burned because of the heat in your pan being too high. With the temp being too high it caramelized the sugars in your bacon and the sugars are what burned and turned black.

looking forward to your progress RAF
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

RAF128

#16
February 27, 2010, 06:32:30 PM
Just came in from the garage.   I tucked the bacon in for the night.    Put the cure on a few hours ago and just made sure all the air was squeezed out and the edges folded over.    Everything is now in the fridge out there and the process is under way.
Oh, also made a fresh batch of pickled eggs.
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