Making Bacon

[Tpack]

This was my first attempt at curing a pork belly and making Bacon. I cured it for 7 days and smoked @ 200 for about 4 hours till internal temp of 160 degrees. I placed in the fridge over night and sliced today. I do not have a slicer so I cut in half to make the slicing easier. The taste was amazing to say the least. A 29.00 dollar(12 Lb.) pork belly yielded 10 lbs. of sliced bacon and 1.5 lbs. of ends and pieces for beans. I have a pork but curing for Buckboard bacon next weekend. Enjoy!!

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[thebicman]

The only thing better then bacon? MORE BACON. Looks delicious.

 

[Magicman]

That is some smack looking Bacon!!

 

[skeets]

How did you cure it a brine or dry rub, what did you use?

 

[Tughill Tom]

MAN that smells GOOD!

 

[Tpack]

How did you cure it a brine or dry rub, what did you use?

This site has all of the information you need. I did not use the maple recipe though. You just adjust the ingredients to the weight of your pork belly. I let mine cure for 7 days.

https://amazingribs.com/tested-recipes/pork-recipes/how-make-smoked-bacon-home

 

[curly84]

Soooooo good, I
Make it all the time, pork should bacon last time I used a brown sugar and Morton's tender quick and vacuumed sealed it cut the curing time to 5 days

Sent from my SM-S102DL using Tapatalk

 

[BigG]

All you need is some grape jelly and some warm toast to make a great sandwich. Try it you will like it.

 

[D2Cat]

Some are trying to sell 300# hogs for $50. Can't find enough buyers because slaughter houses are booked for months, and most don't know how to do their own. So the animals get wasted because there is no market.

 

[skeets]

Seems around here hogs and beef are sold before they even get to the slaughter house, talked to a guy to day he wants 3.50 a pound IF you take the whole steer thats live weight not hanging weight by the by.

 

[bucktail]

Cheapest I've seen around here is 90 for a 300 lb. hog. That's a couple hours away. There's one close enough for 100 but you have to buy 10 at a time. Getting too warm to butcher in my garage anyway.

 

[jabloomf1230]

Thanks for this thread Tpack. My wife got a nice pork belly today from our local butcher and she started curing it this PM. The one benefit of being home is if I see an interesting recipe and send it to her, she says, "I'm on it!"