Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
A little bacon
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="mwj" data-source="post: 1118915" data-attributes="member: 491"><p>We always dry cured (mortons sugar cure) are those brined? The bad thing for me is trying to find sides with enough fat to have the good bacon flavor. Jo had a picture of some Berk pigs he raised ,that made me drool on the keyboard. You are going to have some very happy friends and family when you get done.</p></blockquote><p></p>
[QUOTE="mwj, post: 1118915, member: 491"] We always dry cured (mortons sugar cure) are those brined? The bad thing for me is trying to find sides with enough fat to have the good bacon flavor. Jo had a picture of some Berk pigs he raised ,that made me drool on the keyboard. You are going to have some very happy friends and family when you get done. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
A little bacon
Top