Wow, sorry to hear that! Ping me at tjic@tjic.com We'll get this problem solved!
-
-
This Tweet is unavailable.
-
-
-
-
Ya I am doing the same, measuring it with a scale. But sometimes the bacon is pink. sometimes it isn't, or is only slightly pink. I fear I am under-pinking it. It's all edible mind you, but I'd like to nail it.
-
Odd! No insights, sorry
End of conversation
New conversation -
-
-
Man, now you have me googling 'how to cure bacon'. I'm already planning DIY jerky (because store bought trash is full of sugar).
Thanks. Twitter will use this to make your timeline better. UndoUndo
-
-
-
Quick question: does sugar (listed in most "how to cure" articles) have anything to do w/ the curing / preservation part, or is it just for US taste ?
I suspect it's salt & pink salt doing the job, not sugar.Thanks. Twitter will use this to make your timeline better. UndoUndo
-
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.