Recent content by OhioCook
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O
Help with first bacon cure
Thanks I did green and white pepper and smoked it gonna try it tomorrow. -
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? -
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. -
O
Help with first bacon cure
Can you not cure pork belly with just salt? And, peppering or smoking afterwards if desired? -
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. -
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 -
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. -
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... -
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.
