THis is not a bacon of the month post, it is OMFG I got this bacon and am scared post.
The smoke is insane through the vacuum pack. And after reading the description I am actually scared.
(paraphrasing here)
Cured in only brown sugar and salt for two weeks (no nitrates or nirtites at all)
Can be pink to nut brown
cold smoked for 4-7 days till the color is right
Can be very salty
a salty, firm, and hammy texture
It looks like heaven and smells so intense.
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