How did the call go Marc? Did the tie help?
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Oh well, theres always next time right?
Next time, as in this coming weekend.
I got a black pig being grown for me, sucks I can't grow him myself. Need a acre pasture to grow one. This fall we will be making our own bacon. We will keep you updated on this.Yes you will! Pictures are necessary.
I decided to go with curing in salt, sugar, and maple syrup without the nitrates. When it's done, I'll hot smoke it to 150F using either maple or apple or both. It's only ~5 lbs worth so I don't expect it to last too long. I'll take some lardons to a work BBQ, then slice up the rest and freeze it.