This past weekend I started back and belly bacon.
Dry curing in a plastic tub, bellies started on bottom. We got busy (goat having kidding issues) and I forgot to flip for 3 days, but flipped this am and everything looked fine. Plan to cure for 14 days.
I went light on the salt and cure because I've been making smoked pork belly without cure and much less salt for nearly a year. It's good, but not quite bacon, so I decided to try splitting the difference.
1 whole pork belly
1 whole pork loin
Cure #1: 0.125 %
Salt: 1.5%
Sugar: 1.0%
Black pepper: about 1.5 times the volume of the salts and sugar.
Will follow up in 2 weeks.
Dry curing in a plastic tub, bellies started on bottom. We got busy (goat having kidding issues) and I forgot to flip for 3 days, but flipped this am and everything looked fine. Plan to cure for 14 days.
I went light on the salt and cure because I've been making smoked pork belly without cure and much less salt for nearly a year. It's good, but not quite bacon, so I decided to try splitting the difference.
1 whole pork belly
1 whole pork loin
Cure #1: 0.125 %
Salt: 1.5%
Sugar: 1.0%
Black pepper: about 1.5 times the volume of the salts and sugar.
Will follow up in 2 weeks.