Like many, I started making my own bacon after reading Ruhlman. It’s a great introduction to the world of curing meat, and it only takes making your own bacon once to get hooked.
But then what? Where do you go next? The answer to that question is why Denver Dry Cure now exists: the only place left to go is the backwater swamp of the internet.
Ratios are a mess. Recipes are a hodgepodge. Pictures are downright crummy.
If you’re like me, you want that pork belly to turn into delicious bacon every time. Spending two weeks and a chunk of money to screw up a cut of meat is disappointing at best, and at worst, enough to turn you off of curing and smoking entirely.
Denver Dry Cure is my effort to change that. You don’t have to use trial and error (lots of error) to figure out what works. You don’t have to read hundreds of bacon recipes trying to make heads or tails of gibberish. You can skip straight to the fun part: transforming, creating, enjoying, eating.
In the future, I’ll use this blog for recipes. I’ll post thoughts on R&D and ask for feedback. I’ll share product releases and invite testers.
But I figure this project deserves a manifesto of sorts, so let this serve as one. You can make good bacon, right at home, and with no guess work. Denver Dry Cure is here to help.
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