Recent content by ricko54

Thanks for all your comments, dry brine it is. I'm at a premium space in my meat fridge also.

This pork belly was going to be skin off for hickory smoked bacon.

Going to pick-up a skin off pork belly for bacon. Was wondering how you folks felt in regards to success rate and to finished taste. Do you prefer to wet or dry brine your bellies?

Picked up some nice big fresh hocks from the slaughter house I'd like to smoke. With that said, I'm looking for a Brine ( cover only or injectable) recipe, if injectable then % per pound, and soak time in days. Thx

I was looking up a dry rub recipe to use on my pork bellies. ThirdEye had in one of his posts the following, A non-sugar dry cure recipe for bacon would be: 1.5% salt* 0.25% Cure #1 I understand that these are two important items to get right. I'm also looking for percentages used when it...