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 wellView attachment 56505This is bacon for you slow fellers
Stäl, came from Restaurant Depot. Helluva knife for the $. The small ones came from Sams Club. Also pretty decent for the $.What brand is that big white handled knife?
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White oak and/or hickory. All I use.Looks like a bunch of BLT’s to me. What kind of wood smoke....Apple?
^If you vacuum seal while they’re curing, you don’t have to flip.
Thanks. I haven’t tried a dry cure so will give that a go on my next go around.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.