Well here we go! Something I have been wanting to do for a while and I finally got it started. I am making BACON! I have a 12 lb pork belly for regular bacon, 8 lbs of loin for Canadian bacon and a 8 lb shoulder with the bone removed for Buck Board Bacon! This is NOT a tutorial but rather a tell me if I am doing it wrong tread. I have read many threads on making bacon so here we go. for the cure i am using Pop's Brine.
Pretty little piggies all in a Row
Pop's Brine using dark brown sugar with the addition of garlic and onion powder
Weighted down with a plate.
Buck Board and Canadian. I pm'd pops to make sure it was ok to mix the loin with the shoulder. Thanks Pops!