We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Another bacon question...
So I loved the first round of bacon so much I did another...or so I hope.
Last time I used a recipe for 2lbs of bacon (including pink salt). After popular demand I bought 4lbs...but only used the recipe for 2lbs of cure. I didn;t realize until today, day 6 or 7, and it still feels a bit soft (wormy, as people describe it). Did I ruin it? Can I just leave it in longer until it cures? What should I do? Take out and wash and add another round of cure? Would love some help here...