Monday, March 5, 2007
Pulled out the belly that was in the Maple cure for Bacon and roasted it for about 3hrs till it hit 150 degrees internal temp. Then sliced it up and vacuum packed it in batches to freeze. Had to fry up a few slice to give it a taste. Turned out pretty good, nice level of saltiness but i found it a bit too sweet, i would prefer it to be more savory. Next time I will try a smoked bacon.