I cured a 13 lb pork belly for 10 days and smoked with apple and hickory yesterday, just started sliceing today and thought I better get a pic for you guys
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it is pretty tasty, it was all dry cured and did 3 sepperate variations. Tomarrow I am going to smoke a fatty and use my homemade bacon with some homemade sausage
now that I got some room in my fridge I picked up another belly and a 2 pack of boston butts and I think I am going to try a wet cure on them
Yep your addicted. Now bacon is a great thing to make yourself. I personally wouldn't use it on a fattie for the flavor will get lost in the sausage and you will use an awful lot of bacon too. I use some cheap thin bacon on my fatties. You'll find out that most folks here will say the same too. But if you want to go for it and see what happens.
Thanks for compliments guys, I just had a bacon sammich and mmm it was good.
I used pickleing salt and brown sugar in about a 60/40 ratio and cure#1, then the same plus maple syrup, then I did one with kosher salt, organic sugar cure#1 and a bunch of different herbs. I liked the one with just salt and brown sugar the best
have you done this before? if so what formula do you use for the pickle? nice lookin bacon also!
I have wet cured canadian bacon with a different brine but this time I am using Pops formula with the salt and cure#1 a smidge on the light side. After seeing it posted in some other threads I thought that should be easy enough. It seems the more simple you keep things the better they are in many cases so I am attracted to the idea of it. I have the butts deboned and sliced in half and the belly is skinless so I figure I will let them both set in the wet cure for 7 days