Beerorkid – a bunch of useless crap |



making bacon part 2


Wow, this is 12 hours later. It was all soaked. Did some research and found out I should be doing 4 pounds of salt to every 1 pound of sugar. I had done 3 pounds of salt to 2 pounds of sugar. I will adjust accordingly. The juice should lessen as I go and I am still sitting on a bunch of salt and sugar. No nitrates will be added.

Read about how cured pork should ba allowed to age for about 5 month, but no way I can wait that long. A coworker of Theresa said we can borrow their industrial slicer. They going to get some bacon out of the deal. Win win.

No tags

No comments yet.

Leave a Reply



About BorK

My pledge: a pic in every post, at least 5 posts a day (cept weekends), and free tiny american flags ($39.95 S&H). Seriously yall, register up and add some stupid / cool stuff here. This is a community, join into it, comment a few times and I will make you an author.

If you wanna contact me, it is "my username" @

Theme Design by