Want to try making my own bacon
To be honest it doesn't make it very long around here, but if sealed correctly a year is no problem. I found some almost two years old hiding in the back and never knew the difference. Seasoning and sitting overnight after cure/salt is rinsed off to allow the pellicle to form is absolutely necessary, allows the smoke flavor to absorb into the meat.
To be honest it doesn't make it very long around here, but if sealed correctly a year is no problem. I found some almost two years old hiding in the back and never knew the difference. Seasoning and sitting overnight after cure/salt is rinsed off to allow the pellicle to form is absolutely necessary, allows the smoke flavor to absorb into the meat.
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