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Now we wait...

ABBD

Ten Pointer
Contributor
Yea, I know, not wild. Waaa;)

23+ pounds curing. 10ish days until a smoke bath. Kept it simple. Salt, sugar, #1. Skinning belly is by far the most PITA step of the whole process. Got some fat for sassage making as well(y)View attachment 56505This is bacon for you slow fellers:)
Looks like a bunch of BLT’s to me. What kind of wood smoke....Apple?
 

QBD2

Old Mossy Horns
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Wednesday was a long one. Cooked a dozen Christmas butts, and since I had a fine coal bed and rain coming Thursday...I put the bacon on after the butts came off. Let the bellies go about 3hrs in a ~200 degree hardwood bath.

I coarse peppered a few slabs, guess we’ll try that tomorrow lol(y)
 

QBD2

Old Mossy Horns
So.... next time. More spice, more sugar, more smoke. It’s good, don’t get me wrong, but it could be better. Prolly go with buckboard till I dial it in, just because it’s cheaper.
 

dfitzy

Six Pointer
That looks fantastic. I like the meat slicer.

I smoked some two weekends ago myself. When I first started, I used the smoked bacon recipe from amazingribs.com (has a nice calculator for those interested in figuring how much curing salt). I still use the recipe but have made some tweaks to it. I have enjoyed using apple, cherry and hickory but haven't tried white oak on it yet. Thanks for the suggestion.
 

Homebrewale

Old Mossy Horns
I have 9 lbs of pork belly curing in the refrigerator. The amazingribs recipe is a wet cure. I prefer a dry cure. I split the pork belly into three 3 lb chunks. For the base dry cure, I combined 1 cup kosher salt, 1 cup dark brown sugar and 3 tsp #1 cure. To one chunk, I applied the cure mix. To the second chunk, I rubbed it first with maple syrup and then the cure mix. To the third chunk, I rubbed it first with clover honey and then the cure mix. All the chunks were placed in one gallon bags. Every two days, I will flip the bags. I'll let them cure for a week or two. I still have not decided on hickory or apple smoke.
 

dfitzy

Six Pointer
I have 9 lbs of pork belly curing in the refrigerator. The amazingribs recipe is a wet cure. I prefer a dry cure. I split the pork belly into three 3 lb chunks. For the base dry cure, I combined 1 cup kosher salt, 1 cup dark brown sugar and 3 tsp #1 cure. To one chunk, I applied the cure mix. To the second chunk, I rubbed it first with maple syrup and then the cure mix.
Thanks. I haven’t tried a dry cure so will give that a go on my next go around.
 

Moose

Administrator
Staff member
Contributor
Dang I should give ya a ban for posting porno on the site 😉 but dang that bacon 🥓 looks smoking hot 🔥. 😀
 
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