Did you do your own curing? If so, nitrates? Celery seed and root? Do you worry about botulinum at all? I’m excited to do it, but a little concerned that a misstep could be pretty bad.
Discussion
Did my own brine cure. Haven’t used the celery method but I do want to try it. Been doing it dir several years with success.
Did you do salt by weight percentage? If so, what percentage do you use, and what temperature for how long?
I use this Bradley smoker recipe. Brine it 4 days then slice. We prefer no smoke.
https://www.bradleysmoker.com/blogs/recipes-pork/wet-cured-smoked-bacon-recipe