Charles and Phil,
I have a couple of pieces belly bacon defrosting now to try out the UMAi bags for drying triple smoked bacon.
This time I will be using Robert Goodricks Black Forest Spice mix in the initial EQ curing mix and also use it as a sprinkle in the drying stage. Initial curing time will be about 15 days with 2% salt, 0.25 cure #1 and the spice mix.
Drying times will be decided after I have checked out the fat content of the belly pieces.
Experimenting is right up my alley as I can eat my mistakes.
I’ll keep you guys informed.