@foodbyjenn: Day 7 of the Homemade Bacon Series! It’s time to take your pork belly out of the cure! Today we’re: ✅ Draining the cure ✅ Giving it a light rinse to remove the excess (don’t wash off all that flavor!) ✅ Patting it completely dry ✅ And placing it back in the fridge, uncovered, for at least 12 hours…I’m doing 24 Why the extra fridge time? We’re forming a tacky crust (called a pellicle) on the outside of the meat, and that’s what helps it soak up all that smoky flavor when it hits the smoker tomorrow. We’re getting so close to the finish line! tomorrow is smoke day! #HomemadeBacon #BaconSeries #CuringMeat #Day7 #bacon #baconlover #foodtutorial #foodcontent

Jenniabs

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Friday 25 July 2025 18:40:27 GMT

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Comments

miawilson288 :

I want to be just like you when I grow up 🥰🥰

2025-07-25 18:57:06

Justine Leah19🧿🌙 :

You're gorgeous and very resourceful. To me you kind of favor Jessica White.

2025-07-26 16:46:16

Sin98 :

On the final day , how does we know the meat is still safe to eat

2025-07-27 00:07:47

Manny Iman :

@CANDACE is that you? 👀

2025-08-18 07:21:29

Dorothy Smith6687 :

❤️❤️❤️

2025-07-26 00:03:27

Cartoon Bite :

💖💖💖

2025-07-25 21:10:03

prettygale8 :

If I do not have a smoker?

2025-07-28 12:06:34

Chevy Truck Rider :

I’m really enjoying this series. Just bought me some pork belly today to try my hand at it. At what point in the process do I add black pepper if I wanted to make pepper bacon?

2025-07-25 22:59:39

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