I picked up 4 fresh pork bellies from a local smoke house, 39.35 lbs. They were skinned and individually vac sealed.
I froze 3, and only dry cured one as I've never attemped bacon before.
I cut the belly in thirds to fit in the fridge better, and so they will fit my cabinet smoker. I really need a project fridge.... Measured out the cure #1, salt and dark brown sugar. Rubbed and in zip lock bags for a couple weeks.
Rinsed, dried and cut a piece for a fry test. Perfect. Into the fridge for a couple days to form a pellicle. Rubbed one of the pieces with course black pepper. Then into the smoker for the first round of Hickory smoke.
After 2 rounds of smoke and a day or two rest between them, I cut a slice, ok 3 slices, and fried 'em up to see if I wanted more smoke.
And decided on one more round. 24 total hrs of smoke, and all sliced up ready to be vac sealed.
Gotta say, it's a lot of work, but wow is it worth it. Some of the best bacon I've had, and it's wife approved. :yahoo:
I froze 3, and only dry cured one as I've never attemped bacon before.
I cut the belly in thirds to fit in the fridge better, and so they will fit my cabinet smoker. I really need a project fridge.... Measured out the cure #1, salt and dark brown sugar. Rubbed and in zip lock bags for a couple weeks.
Rinsed, dried and cut a piece for a fry test. Perfect. Into the fridge for a couple days to form a pellicle. Rubbed one of the pieces with course black pepper. Then into the smoker for the first round of Hickory smoke.
After 2 rounds of smoke and a day or two rest between them, I cut a slice, ok 3 slices, and fried 'em up to see if I wanted more smoke.
And decided on one more round. 24 total hrs of smoke, and all sliced up ready to be vac sealed.
Gotta say, it's a lot of work, but wow is it worth it. Some of the best bacon I've had, and it's wife approved. :yahoo: