How to Make Bacon with Karen Solomon
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All Comments (48)
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Susan Boyle???
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homemade charcoal
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Shouldn't you drain the excess liquid each day?
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Its a charred bacon !
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what was that??a burned meat??does not look a bacon..it looks like a grilled pork belly..
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Trollin
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Fuck this im jus usin the stove
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That''s a guy!!!!!
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150 degrees says it's done...coool!!!!
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its so wrong that the raw meat needs to be drained before curing.
you need juicy meat to lead the salt and flavors into the meat. after you've curred the juicy meat you drained it buy leaving it in the freezer for 12 hours on both sides.
btw that bacon looks like its been hardcore grilled! no offense
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The bacon looked burned.
hevimedl 2 years ago 32
what a lovely, open kitchen!
babyskates1 2 years ago 8