Ok so here went my first go at bacon. I joined this forum after I had put it up to cure, do I don't have any pics of the curing process. I got about 3.5lbs of pork belly at my local publix. I used Rulman's basic cure rub of salt, sugar, and pink salt. This is what it looked like after an 8 day cure, rinsed and dried in the fridge for 24 hours.
I was so antsy that i completely forgot to do the test fry. I put it in the MES at 200 until I got an IT of 150.
Pulled off the skin and let it cool off. I then sliced a couple of pieces and cooked them.
The flavor was good but it was extremely salty. So for the next few pieces I put them in simmering water for a minute. The result was much better bacon.
I have been converted.I have already bought more pork belly and am now doing a savory bacon and a sweet one as well. I will post results with pics as soon as I'm done. Hopefully this post will turn out right. I'm doing it from my phone using the tapatalk app. If it doesn't come out right, I'll repost later when I get to a computer
I was so antsy that i completely forgot to do the test fry. I put it in the MES at 200 until I got an IT of 150.
Pulled off the skin and let it cool off. I then sliced a couple of pieces and cooked them.
The flavor was good but it was extremely salty. So for the next few pieces I put them in simmering water for a minute. The result was much better bacon.
I have been converted.I have already bought more pork belly and am now doing a savory bacon and a sweet one as well. I will post results with pics as soon as I'm done. Hopefully this post will turn out right. I'm doing it from my phone using the tapatalk app. If it doesn't come out right, I'll repost later when I get to a computer
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