21
The time I tried to speed-cure my homemade bacon in a 200 degree oven instead of smoking it
That $20 slab of pork belly turned into a tough, salty brick after only 45 minutes, and it taught me that some shortcuts in charcuterie just arent worth taking, so has anyone else ruined a batch of bacon trying to cut corners on time?
2 comments
Log in to join the discussion
Log In2 Comments
evah4026d ago
Yeah I used to think you could cheat the process a little too. But after ruining a whole belly myself I totally get it now, there really isn't a good shortcut for real bacon.
2