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CaptainCrunch posted:I started 3lbs of the OP recipe bacon last night. This morning, there was a layer of liquid in the ziplock bag I stuck the pork into. I poured it off, but should I worry about replacing the salt/curing salt that got washed off by whatever draining happened? That liquid is natural, and you want it to be there. Ideally some liquid will form and then every day or so you'll flip the belly over to submerge the opposite side in it. I don't know what harm you've done by pouring out the liquid (but don't pour out any more). Maybe someone else can speak to that.
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Sep 29, 2011 18:51
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dms666 posted:Finally got some pork belly and got a batch in Ruhlman's cure. I plan on smoking it next weekend. Which kind of wood do you guys like the best when smoking bacon, pple, oak, hickory? Take the skin off after smoking. Save it for some soup or something. As for wood, I tend to use hickory with a little bit of apple.
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Nov 18, 2012 14:03
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Petey - have you tried cooking a slice in a skillet to see how it turns out? It's possible you left it in too long, but I'd test it by cooking up a slice before making any conclusions.
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Jan 19, 2013 05:04
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