Different textures of cooked bacon - brined vs. dry cured.

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ssorllih
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Post by ssorllih » Fri Apr 27, 2012 16:58

The next best part is I paid 69 cents per pound.
Ross- tightwad home cook
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Bubba
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Post by Bubba » Sun Apr 29, 2012 02:36

That bacon looks good!

I have no experience on dry curing so I will try the brine cured version soon.
There are some pieces in the Freezer that I cut for bacon, and I'm going to try them similar to what Ross did.
Ron
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