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Belly Bacon started 11/28/16

tropics

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Picked up a belly at a local store,seems like all the stores, only get bellies with skin and bones.So I went for it 16 lbs.

Took the ribs off it is a full rack,the skin is off.Mixed the cure,salt and sugar.


I cut this into 3 parts these 2 are in the freezer


Be back in 2 weeks or more 

Richie
 

jhamm

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excited to see how this comes out and learn the process for making bacon. I raise pigs and usually send them to the processor for hams and bacon and what not. but being a teacher have plenty of time in the summers.  I want to do the whole thing myself.
 

tropics

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excited to see how this comes out and learn the process for making bacon. I raise pigs and usually send them to the processor for hams and bacon and what not. but being a teacher have plenty of time in the summers.  I want to do the whole thing myself.
I am new to doing Bacon I hope I made the right calculations for the cure.

Richie
 

SmokinAl

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If you used the bacon cure calculator it will be fine.

Al
 

SmokinAl

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How much did it weigh?

Al
 

SmokinAl

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For that you need:

Cure - 4.03 grams

Salt - 28.52 grams

Sugar - 16.15 grams

Al
 

tropics

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For that you need:

Cure - 4.03 grams     3.90 g

Salt - 28.52 grams     32g

Sugar - 16.15 grams  15.9

Al
Thanks Al I think it will be okay 

Richie
 

SmokinAl

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I think so too Richie!

Al
 

dirtsailor2003

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Checking in for the ride.

What type of smoke are you going to use?

Cob has been my favorite lately for bacon.

Are you going to rest after the cure? Rest after the smoke? I'd recommend both.

Oh yeah when's breakfast??? Nothing like homemade bacon and eggs!
 
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pc farmer

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I would kill to be able to find bellies with the bones still on it.

Man, Case asks a lot of questions doesn't he.     LOL

I have been using cob and Italian spice pellets for my cured stuff lately.
 
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redheelerdog

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Sounds good Richie, its gonna be good! Those look like some nice thick slabs.
 

tropics

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Checking in for the ride.

What type of smoke are you going to use?

Cob has been my favorite lately for bacon.

Are you going to rest after the cure? Rest after the smoke? I'd recommend both.

Oh yeah when's breakfast??? Nothing like homemade bacon and eggs!
Case yes it will be resting after the cure,Cob will be the smoke,and rested after for a few days.

Richie
 

tropics

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I would kill to be able to find bellies with the bones still on it.

Man, Case asks a lot of questions doesn't he.     LOL

I have been using cob and Italian spice pellets for my cured stuff lately.
Yea he does that makes it easier the others don't have to ask, LOL

I bought that 40 # bag I may have to start throwing handfuls in with the charcoal

Richie
 

bena

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Yes more bacon threads!  I'm in.    Maybe it will motivate me to take my 40lbs out of the freezer.
 

crankybuzzard

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This should be fun to watch!

Cob on bacon is good stuff!
 

disco

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This is going to be good! I'm in!
 

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