Simple Cured Smoky Bacon NO SMOKER NEEDED!

[@Fergus_Afrique]

Thx for the video👍 Does leaving the skin on the pork belly make any difference to the brine process?

[@eatcuredmeat]

Hey thanks,no it doesn't (skin is a barrier for salt binding), but when done in bag all good.
If my pork belly has skin, I prefer to cure it, because I like to air fry it up. It's still uncovered drying out in fridge, 6 to 8 days until rock hard. Then only takes 4 mins in air fryer. All the best Tom

[@Fergus_Afrique]

Thanks for the feedback 👍

[@Pilzkarl]

Hi! Is your whole muscle course still available? Asking because I signed up for your free cold smoking guide and never received it via email. And the dry cured bacon recipe in the course, is it to be eaten raw after drying? Or only after cooking (want the ability to eat it raw after drying). Thanks!

[@eatcuredmeat]

Hey! I had a tech 'issue' with the email automation for the guide, its working now if you resubmit for it, or just flick me an email and I'll send it! For all bacon, cook. For whole muscle when curing is done, and drying is done (at least 30%) then can eat or cook! All the best Tom (check your spam, looks like I sent it to you :-) )

[@Pilzkarl]

@@eatcuredmeat found it, thank you!