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
I have 5lbs of belly that has been curing for 7 days. I used the maple bacon recipe from Charcuterie. My question is how much liquid should or should not be in the bag after the cure?
This is my first attempt at any cured meat and was just trying to get a feel if i am getting good results.