L-R, cures 1 through 3.
Today, on day five, we have some work to do. However, I feel the need to comment on how the bacon has changed since day one.
For the last five days, I have been pulling the bacon out, massaging it, draining off the liquid that has been pooling in the Ziplock bags, and flipping them. Today is the day that they came out, were washed, and put on racks in the fridge to do something kinda crazy before we can smoke them.
Normally, bacon is a bright pink. You may have noticed, however, that ours is not -- that's because the bright pink color comes from sulfites, which we're not using. At this point the bacon is somewhat smaller than it was before and a darker red -- it has been suffused with the cure and lost a lot of liquid.
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