Quote:
Originally Posted by replicant_argent
Okay, maple brown sugar bacon curing, Check.
Garlic/black pepper/juniper/sage bacon curing, Check
now, 7 days with a few overhauls, and then smoker time.
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How much garlic do you use in your curing process? I tried some recently, 6 large cloves smashed to a ~3lb piece of belly. Nine days curing and not any flavor of garlic. Thinking I'll have to add a lot more next time.