Our bacon is dry-cured, which is different from traditionally wet-cured bacon. Dry-curing makes it less likely for the bacon to pop in the pan and gives you a heavier piece of bacon to enjoy! You can really see and taste the difference between the two. 🥓 Made from Fraser Valley pork, butchered, brined, and smoked right here at the market! | Lepp Farm Market
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Our bacon is dry-cured, which is different from traditionally wet-cur…
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FacebookLepp Farm Market
Homemade Smoked Bacon [with Video] - Hey Grill, Hey
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I did a few bacon experiments to see if I prefer a wet cure instead of my normal dry cure and if I like using pink curing salt or not. This is my first time trying a wet cure and I’m pretty sure it will be my last. The wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. I didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. A
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I did a few bacon experiments to see if I prefer a wet cure instead of my …
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