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Bringing Home The Bacon
Bringing Home The Bacon
Bringing home the bacon, not in financial terms but quite literally in this context, this is from a wet cure rather than dry cure this time, and the results are great, less salty and far less work than a dry cure, we are now air drying which will add to the concentration of flavor.
Wet Cure Wet Cure Ingredients
Cold Water 900ml
Salt 98g
Saltpeter Potassium Nitrate
Method
Weigh out…
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Apple wood smoked ham. Took a couple of weeks but definitely worth it. #curing #wetcure #smoked #hotsmoked #bbq
