What is the weight of your belly prior to curing?I used this recipe.
Maple Bacon Cure (per pound of pork belly)
1 Tbsp Morton’s Tender Quick
1 Tbsp maple syrup
1 Tbsp brown sugar
1 tsp cracked black pepper
Been in the fridge in plastic bags for 11 days. I just rinsed and I slice a section of and it is a little too salty for my liking so I’m planning on soaking it for 30 to see if it gets better.
Cure looks good. The fat on top should be fine. Nice looking bellies, where did you get them?
Hey Cooter, why not switch to cure#1 ??? You won't have the "too salty" problem...
Lots of folks cut the slabs to fit the slicer. Or you can fold the slab in half and slice away for long slices.Will a "normal" meat slicer slide back far enough to slice the belly or am I going to be hand slicing?
I did cut my slabs in half and borrowed a friend slicer and it work perfectly. I came out with 9 packages of 3/4lb nicely cut bacon and about a lb of mediocre looking bacon but still tasted great. I’ll definitely do again it will use pink cure 1 not tender quick.Lots of folks cut the slabs to fit the slicer. Or you can fold the slab in half and slice away for long slices.
Sounds good. Use the EQ method. It balances salt and sugar to the weight of meat. Very repeatable and is adjustable to your taste. Once dialed in you are never over or under on salt or sugar.I did cut my slabs in half and borrowed a friend slicer and it work perfectly. I came out with 9 packages of 3/4lb nicely cut bacon and about a lb of mediocre looking bacon but still tasted great. I’ll definitely do again it will use pink cure 1 not tender quick.
You could take the "mediocre" looking bacon and make bacon jam.. good stuff!I did cut my slabs in half and borrowed a friend slicer and it work perfectly. I came out with 9 packages of 3/4lb nicely cut bacon and about a lb of mediocre looking bacon but still tasted great. I’ll definitely do again it will use pink cure 1 not tender quick.