- Apr 13, 2013
- 19
- 10
Well, after a month and a half of research and driving my wife absolutely crazy, I pulled the trigger and picked up 15 lbs. of belly from a local carcineria (Mexican meat market). The price was right at $1.69 per lb., but it was frozen. I live in a heavy agricultural area, so finding a supplier of fresh pasture raised pig will be a goal for future attempts. Finding pink salt was a little more difficult. I ended up ordering it online from Butcher and Packer for $3.50 a lb. Best price I could find. I cut the belly into 3 manageable slabs, and trimmed off the loose ends. A simple dry cure of 1/4 Kosher salt, 1 heaped tsp. of pink salt and 1/2 cup of dark brown sugar was rubbed in. Then into 2 gallon bags.. On one slab I substituted half the sugar with honey, made a hell of a mess in the ziplock. But everything seems to be going according to plan, 24 hours into the cure and there's quite a bit of liquid already pulled out of the slabs. My plan is for a 7 day cure, an hour or two desalination soak after a thorough rinse, an overnight rest to form the pellicle and an early morning smoke on my Treager Lil Tex with hickory and applewood. Pics to follow, wish me luck!