Triple Oaks Farm
Region: US
Friday 16 January 2026 00:43:02 GMT
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Quintis van Zyl :
This looks very doable. Can you post a recipe without revealing trade secrets?
2026-03-15 18:37:49
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More hands Less work 2 🇺🇸 :
No curing agent? I assume you rinse the meat off after the two weeks
2026-01-16 02:44:23
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Steve_Milanos :
God bless man your awesome
2026-01-17 14:55:12
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Bryan Geerts :
How do you keep that salty taste from being so salty without rinsing and soaking
2026-01-16 14:49:47
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wesleysmith312 :
How long do you let it set before use??? What or how do you keep it from molding??
2026-01-16 00:51:56
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Big iron Forge :
That’s a lot of bacon
2026-01-16 14:50:36
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Rodney :
When you let it cure for 2 weeks , like what kind of environment?
2026-01-16 14:58:29
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GC Diggers :
even Muslim would love this 💕
2026-02-24 05:37:24
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Bownbuck :
What's the ratios? I would like to try this way....I usually just buy the ham cure from butchers and packers here in Edmonton
2026-01-17 04:53:43
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Rodney :
I just put 10 pounds on by looking at it . Damn it looks amazing
2026-01-16 18:12:19
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johnchewymcquad78 :
🥰🥰🥰
2026-03-07 09:38:06
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Ei Nge :
☺️
2026-02-24 13:16:52
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joshdumas181 :
It looks great. this is exactly how I cure. are you cold smoking or hot smoking it? I hot smoke because I dont yet have a large enough cold smoker.
2026-01-16 21:46:46
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OldJake70 :
If I dry cure for two weeks can freeze the bellies? The plan is to thaw and smoke at a later time.
2026-01-22 19:46:42
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