This is true. I can’t figure out why anyone listens to it still. Hell, there are folks that think the Trump did something bad with documents is real. It’s just another deep state attack on a process crime. If it sticks per a ridiculous decision from a leftist jury, he can’t be president. People are too detached or too indoctrinated to even question whether they are being lied to.
They invested three years of their lives in the “Trump-Russia-Collusion” “investigation” and at the very end it was, “Sorry, nothing there, just a DNC/Clinton dirty tricks op with the willing help of the CIA/FBI/DOJ etc”
Wouldn’t you be pissed off if you invested three years of your life on that?
And they keep falling for it EVERYTIME !!!
Three days is too short. I do 6 or 7 as sometimes I’m impatient. I usually skimp on the nitrates too as I figure a shortened shelf life doesn’t matter for me.
I haven’t done it in a while so everything you keep putting on line about food has caught my eye.
I failed to get pork belly days ago and thought I could do a 3 day cure and smoke on Tuesday.
Still might do that……..
Worst case, I have cooked pork belly !!!!
The curing gives it saltiness and seasoning and provides shelf life. It will still be good smoky bacon.
I screwed up some bacon a few weeks ago so I ended up with putting most of it into “pork & Beans” which was @^&!^ AWESOME !!!
I got some pork belly yesterday and I am going to smoke some of it on Tuesday with just 3 days of curing to see how it turns out and will make pork and beans again with it.
Reading modern day books on smoking meat is sort of like listening to CNN, a bunch of nonsense. 100 years ago and beyond, almost all had little access to bulk salt much less “nitrates”. They cured the meat by pure smoke, in a smoke house for weeks and months. Guess what? They survived and procreated…… You are proof their method worked!!!
the Air Vent 
The TV tells the Liberals to only pay attention to the fake Trump investigations.
This is true. I can’t figure out why anyone listens to it still. Hell, there are folks that think the Trump did something bad with documents is real. It’s just another deep state attack on a process crime. If it sticks per a ridiculous decision from a leftist jury, he can’t be president. People are too detached or too indoctrinated to even question whether they are being lied to.
They invested three years of their lives in the “Trump-Russia-Collusion” “investigation” and at the very end it was, “Sorry, nothing there, just a DNC/Clinton dirty tricks op with the willing help of the CIA/FBI/DOJ etc”
Wouldn’t you be pissed off if you invested three years of your life on that?
And they keep falling for it EVERYTIME !!!
Hey, when you cure your pork belly in the fridge, how long do you go?
I usually go 7 days but I thought the recipe you had said 3 days.
Three days is too short. I do 6 or 7 as sometimes I’m impatient. I usually skimp on the nitrates too as I figure a shortened shelf life doesn’t matter for me.
I haven’t done it in a while so everything you keep putting on line about food has caught my eye.
I failed to get pork belly days ago and thought I could do a 3 day cure and smoke on Tuesday.
Still might do that……..
Worst case, I have cooked pork belly !!!!
The curing gives it saltiness and seasoning and provides shelf life. It will still be good smoky bacon.
I screwed up some bacon a few weeks ago so I ended up with putting most of it into “pork & Beans” which was @^&!^ AWESOME !!!
I got some pork belly yesterday and I am going to smoke some of it on Tuesday with just 3 days of curing to see how it turns out and will make pork and beans again with it.
Reading modern day books on smoking meat is sort of like listening to CNN, a bunch of nonsense. 100 years ago and beyond, almost all had little access to bulk salt much less “nitrates”. They cured the meat by pure smoke, in a smoke house for weeks and months. Guess what? They survived and procreated…… You are proof their method worked!!!
I don’t have a smokehouse or weeks or months to cure meats……….