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My second 'go' at curing bacon. This is a pork loin weighing in at just over 2kg. My cure mix was 73g salt, 100g sugar, 30g juniper berries crushed, 30g cracked black pepper, sprigs of fresh thyme & tarragon, 10 bay leaves, which was curing for 12 days. Rinsed off and will cut in half and smoke one piece overnight in my KJ using a CSG and some maple dust. I'll slice, vac pack & freeze.
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97 Ivydale, Exmouth, England, EX8, United Kingdom
Photo Information
- Taken with Sony G3121
- Focal Length 4.2 mm
- Exposure Time 30006/1000000
- f Aperture f/2.0
- ISO Speed 160
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