Hi all,
I picked up an 11.5 lb pork belly from cattlemans this week along with a large pork loin. I'm using the recipe from Jim's bacon making process on both. I figure I pull the belly at about day 6, rinse and smoke. The loin on the other hand is 3 inches thick in its thickest part. By my math I leave this until day 11-12? or should I pull it when I pull the belly? I'm worried that the center of the loin won't be cured sinces its so thick. Any input from people who have done this before? I owe some pictures from my previous snack sticks adventure, and if I ever find my camera cable I will post pics of that and this. Any input if greatly appreciated.
Thanks,
Chris
I picked up an 11.5 lb pork belly from cattlemans this week along with a large pork loin. I'm using the recipe from Jim's bacon making process on both. I figure I pull the belly at about day 6, rinse and smoke. The loin on the other hand is 3 inches thick in its thickest part. By my math I leave this until day 11-12? or should I pull it when I pull the belly? I'm worried that the center of the loin won't be cured sinces its so thick. Any input from people who have done this before? I owe some pictures from my previous snack sticks adventure, and if I ever find my camera cable I will post pics of that and this. Any input if greatly appreciated.
Thanks,
Chris