The next batch of homemade bacon is on the run. It’s hanging to air-dry now before smoking, In german-language it’s called “brennen” wich literally means “to burn”, but it says no more than to air-dry it for 24 hrs. or so. This time I rinsed it thoroughly to wash off the salt a little that builds up during the curing process.
By continuing to use the site, you agree to the use of cookies. more information
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.