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Mayor Al · September 18, 2012, 05:42 PM

I like the KC style better than Texas Red or Carolina Mustard or Vinegar flavored.

I am getting ready to do the 'curing rub' on the jowl bacon tonight. About 4 lbs total. We have four 15-20 lb slabs of Pork Belly ready to start the 'Cure' cycle to become bacon in a month or so. We've Never done this before, so it is a real learning experience for both of us.

September 18, 2012, 05:42 PM	#30
Mayor Al Senior Member Join Date: March 20, 2011 Location: Southern Indiana, Near Louisville. Posts: 211	I like the KC style better than Texas Red or Carolina Mustard or Vinegar flavored. I am getting ready to do the 'curing rub' on the jowl bacon tonight. About 4 lbs total. We have four 15-20 lb slabs of Pork Belly ready to start the 'Cure' cycle to become bacon in a month or so. We've Never done this before, so it is a real learning experience for both of us.