October bacon — Day 3

The pork is looking good. I hadn't planned to let Batches 2 and 3 go quite so long before getting their cures, but they seem fine. Yesterday I washed off the flavoring from each, patted them dry, added first each one's cure and then on top a second batch of the flavorings. I went with basically the same amounts as before, with just a couple of changes:

Instead of molasses on Batch 2, I stirred in a tablespoon of brown sugar to the herbs. We ran out of cayenne, so there's extra red pepper flakes in Batch 3.

Forgot to take pictures, of course. Next check-in to turn them all tomorrow, at Day 5.

Back to the top, or more like this.