Cook with the rib/bone parts, eat the bacon like charcuterie... really delicious. I like adding the ribs to bean stew, adds some smoke flavors and the ribs soften up and can be eaten.
I do that with pork bellies and let it set 7 days. Then I cold smoke them 24 hours. It is still very salty. I soaked them after curing and it didn't help. It can be sliced paper thin and eaten with toast and butter. Its best cut and used in beans, greens, ECT. But it's not bacon.
I do pork bellies as well, but may I suggest you use coarse salt but 2.5%, 2% brown sugar and if you want to 0.25% Prague Powder #1 (This last one is optional), then let it cure 1 week per inch of thickness and flip it over every other day or daily if you wish in order to let it equalized uniformly. Then, prior to smoke you can try a bit on a fry pan for a salt test, I usually just rinse it afterwards and then smoke, the flavor and salt lever are perfect, I hope you find this helpful my friend.
Pravi majstor! Somebody taught you well. Great work.. Really excellent!
Lepo,lepo👍.Bravo majstore💪
Good job👍💪🍺🍺🍺🍺🍺
I can’t stop making and eating these , thank you for introducing me to cured meats 👍🏻 I also have a prosciutto on the hook ready in a year .
Love it, nothing better. Prosciutto takes time but it's well worth the wait...
How did the Prosciutto turn out? I want to make one too.
Oh wow that looks amazing! Do you just eat them like charcuterie or can you cook with them too?
Cook with the rib/bone parts, eat the bacon like charcuterie... really delicious. I like adding the ribs to bean stew, adds some smoke flavors and the ribs soften up and can be eaten.
some people use cosher salt, you use sea salt. what is your opinion?
Thanks you 😊
Can kosher salt be used as replacement for sea salt? Thank you for videos and Have Great Day^^
Yes, absolutely, use fine grain salt crystals.
I do that with pork bellies and let it set 7 days. Then I cold smoke them 24 hours. It is still very salty. I soaked them after curing and it didn't help. It can be sliced paper thin and eaten with toast and butter. Its best cut and used in beans, greens, ECT. But it's not bacon.
3% salt it will be 👍
I do pork bellies as well, but may I suggest you use coarse salt but 2.5%, 2% brown sugar and if you want to 0.25% Prague Powder #1 (This last one is optional), then let it cure 1 week per inch of thickness and flip it over every other day or daily if you wish in order to let it equalized uniformly. Then, prior to smoke you can try a bit on a fry pan for a salt test, I usually just rinse it afterwards and then smoke, the flavor and salt lever are perfect, I hope you find this helpful my friend.
Whenever i see this its like i have died and went to heaven. 👏😍🍻🪗 ŽIVILI