Bought my first pork belly - bacon time.

Discussion in 'Bacon' started by stlmyke, Mar 27, 2014.

  1. stlmyke

    stlmyke Fire Starter

    I was at my local butcher today and asked what he had that would be fun and he asked if I ever made bacon. My answer was no but I do love me some bacon. He told me that he had 4 bellies that he was getting ready to make some bacon with but would sell me one If I wanted to try. Of course I did. So I bought a 12.6 lb belly from him and brought it home. $3.99/lb didn't seem bad as this was going to be fresh bacon. 

    Ive read about pops brine on here many times so that is what I shall do. So many great reviews It has to be good and make me no longer want store bought bacon again.

    Trying to track down cure #1 locally is being a pain in the rump. Amazon has some but it says Prague powder and im not sure if this is correct.

    I will be doing an entire qview with my new bellie so I want to make sure I do it right. Any help would be greatly appreciated.



     
    Last edited: Mar 27, 2014
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Prague powder or Insta-cure as long as it is cure #1. LEM sells it in small amounts or check Cabelas of Bass Pro shops. Looks like a nice thick belly from here!
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like a great belly to start with.

    I can only find thin bellys here and I pay 3.59 a lb for them
     
  4. stlmyke

    stlmyke Fire Starter

    typo on my part, they were $3.99/lb
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Amazon, Butcher & Packer, Sausage Maker, Michlitch, Cabelas....
    Prague powder #1, cure #1, there are many names..... check to see the nitrite is 6.25% in salt and you are good to go....

    An example of the product......

    http://www.spokanespice.com/products_detail.php?id=133&secid=69


    Pops recipe is a very good recipe...

    Dave
     
  6. stlmyke

    stlmyke Fire Starter

    also how big of pieces do people usually cut up to put into the brine?
     
  7. stlmyke

    stlmyke Fire Starter

    Thanks, and they area lot cheaper than amazon.
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Leave it whole until you get ready to slice for the freezer. You'll get more bacon that way.
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I trim the belly.... all the edges maybe 1/2 - 3/4"... cut the belly into rectangular pieces to fit my small smoker better... usually 9 1/2" X 4-6".... 9 1/2" fits my meat slicer.... 4-6" for fitting in the brining tub.......

    Bellies I put in the brine/cure 5 days ago
    ......... click on pics to enlarge......

    Crafts doo-hickeys.... I use them as spacers so the brine/cure surrounds the meat.... then I lift each layer
    every day to circulate the brine.... I use a long meat fork and gently lift each layer.....

    The odd trimmings, I marinate in a Chinese Char Siu mix.... then I have Chinese BBQ pork tid-bits....


    Everyone has their own process.... some cure and smoke skin on in one whole belly piece... We made cracklins with the hide 4 days ago but they have been eaten.... and I didn't take any pics...

    edit after I saw Kevin's post.......

    OH YEAH....... The there is Kevin's way.... :biggrin: :biggrin: :biggrin: :biggrin: :biggrin:
     
    Last edited: Mar 27, 2014
  10. diesel

    diesel Smoking Fanatic

    How big is your bucket?  If you don't have to cut it then don't.  I usually just cut mine in half.  They fit pretty good that way.  Good luck on your adventure in bacon curing.  Like you said in your thread starter, you won't want store bought again.

    Aaron.
     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    LOL.......

    OK...... tell me...... If I have a 14# belly, how much more bacon can I get if I leave it whole ??? vs cutting into hunks.... and I want to see the math..... :yahoo:
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    I usually cut my bellies into 3 pieces each so they're easier to handle, but also because I Dry Cure, and that size fits in my gallon size ziplock bags just right.

    I don't square the pieces until it's time to slice, because that way I get a bunch of good smoky Bacon Ends to heat up & gnaw on!!!

    Bear
     
  13. java

    java Smoking Fanatic

    I just did 2 bellies with pops brine and they came out good.

    I am going to tweek it a little to make it mine, but it is an excellent start.

    I just cut my bellies into 3 pieces each, but that was just what I thought would make 

    for easy slicing and what fit good in the bucket.

    You will love home made bacon, and if you can keep getting good bellies like you got

    it is all the much better.
     
  14. mneeley490

    mneeley490 Master of the Pit OTBS Member

    It seems to me that if the butcher was making bacon himself, he should have had some cure #1 he could have sold you. I get mine from respectable dealers on ebay. Much cheaper than anywhere else I've found, and you can buy in quantity. I cut mine in half to fit the square bucket I use, and it makes them easier to handle.
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Since I brine cure, I throw it all in the bucket, then if you need to cut for the smoker you can if you like. But I found when I (and I have) cut them into what I think are proper sized pieces I tend to try and square 'em up so they slice pretty. If I'd waited till afterward I don't have bits and pieces.

    This is smoked cured


    This is the bacon


    This is the trim


    If I pre-trimmed, A lot of the above scraps and trim would have not been cured or smoked hence I would have lost bacon.

    That's what I was meaning....
     
    Last edited: Mar 27, 2014
  16. stlmyke

    stlmyke Fire Starter

    Yeah he just didn't want to sell me any, I think he was running low and waiting on shipment.
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    [​IMG]  Pretty smart for a youngster!![​IMG]

    Bear
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I always listen to my teachers.......... They must be able to apply their knowledge to be so wise. <chuckles>
     
  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member



    You are wise beyond your years..... :77:
     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    No, but I am building up my experience, and listening to the wise, thereby gaining knowledge myself.
     
    stlmyke likes this.

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