Recent content by OhioCook

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  1. O

    Help with first bacon cure

    Thanks I did green and white pepper and smoked it gonna try it tomorrow.
  2. O

    Help with first bacon cure

    Not the cold smoking lol that sounds a bit more involved than I can do at the moment. But thanks for the help I’ll post again once I get some more pork belly later this month. Any opinion on peppering after I pull some salt out and smoking?
  3. O

    Help with first bacon cure

    I thought it tasted like bacon yesterday but I guess I’ll have to try it out next time. Do you recommend cutting off the skin I kind of like it.
  4. O

    Help with first bacon cure

    Can you not cure pork belly with just salt? And, peppering or smoking afterwards if desired?
  5. O

    Help with first bacon cure

    I was doing a traditional cure without curing salt if the videos I watched on YouTube were accurate. I wanted to try doing it without curing salt before I try curing salt. Today is day 8. The slice I ate yesterday tased good like bacon just salty. I’ll check out those recipes here shortly.
  6. O

    Help with first bacon cure

    Oh, this belly seems like almost all fat too. Did I get an end piece the roast I made had more meat and he slice I fried up was good but again like 10% meat 90% fat is that normal
  7. O

    Help with first bacon cure

    Here’s the bacon today cut it in half to see the center. About to rinse and soak hoping to hear from someone first.
  8. O

    Help with first bacon cure

    I’m thinking my bacon is done it is skin on. I used traditional method with course Kosher salt and turbinado sugar. I was under the impression you put in new container and touch up salt every day. The first 24 hrs I got loads of moisture every day since I have barely gotten moist salt under...
  9. O

    Belly Prices in Neck of the Woods

    Think kroger here in central Ohio was about 6$ a lb skin off small maybe 1 or 1.5lb. I cooked two of those then went to jungle Jim’s in Cincinnati and got two 2.5 lb skin on bellies for 3.49 a lb.
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