Honey Habanero Bacon. Wet cure bacon: 2.5% salt, 1% sugar, .25% curing salt, honey & habaneros. All by weight of the pork belly. Vac sealed for 7 days. Cold smoked for 2 hours. Sliced and cooked in cast iron. #bacon #honeyhabanero #makingbacon #crispybacon #bringinghomethebacon #baconbaconbacon | The Kitchen Whitelaw
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Honey Habanero Bacon. Wet cure bacon: 2.5% salt, 1% sugar, .25% curing salt, honey & habaneros. All by weight of the pork belly. Vac sealed for 7 days. Cold smoked for 2
The Kitchen Whitelaw. The Kitchen Whitelaw · Original audio. Honey Habanero Bacon. Wet cure bacon: 2.5% salt, 1% sugar, .25% curing salt, honey & habaneros. All by weight of the pork belly. Vac sealed for 7 days. Cold smoked for 2 hours. Sliced and cooked in cast iron. #bacon #honeyhabanero #makingbacon #crispybacon #bringinghomethebacon # ...
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