Well, they were both around $2/lb. so I figured if I could pull it off, it would be about half the cost of store bought. But Mr. Nimrod reared his head in once again. I figured, hey here are some Pickling Spices, lets run them through the spice grinder and throw them in with the salt, brown sugar, sorghum syrup and modern Cure #1. These photos were about 3 1/2 days in. I am planning on a 14 day wet brine. Well, after pulling it out to see how penetration was going on the 15h, I realized I had made a big mistake with the pickling spices and the sorghum syrup (maybe not as much of a problem with the sorghum)! So, mix up a new batch with just MC #1, salt, brown sugar and water. Will see, the few pieces I tasted were delicious ham...they were not bacon. Ohh well, it is always something.
Will pull it on the 25th...will hope for the best, but not holding out a lot of hope. I am also concerned that Picnic, after being boned (and quite well if I do say so myself) is just going to be to difficult to slice for streaky bacon as the Pelletheads across the pond call it. Should have stuck with Belly, but hard to source here in Mayberry!
Keep your fingers crossed for me! Worst case scenario, I will grind it up and make Ham sausage!
