I'm lucky to have a "restaurant supply" store near me, and I scored a membership card from the former owner of the business I work for. They always have pork at great prices, and always have most cuts in stock.
Today I bought a 11 pound pork belly for $2.81 per pound, and a 10 pound pork loin for $1.66 per pound. Not bad at all!!!
So, I started 2 different batches of bacon. I cut the loin into 3 manageable pieces, as well as the belly. I made "Pop's" brine, full strength substituting maple sugar for brown; I also added a few tablespoons of the "black forrest" seasoning recipe found on this forum. I injected the loin with a portion of cure mixed with maple syrup, and put them, along with 2 sections of the belly into the brine bucket. I'm planning on a 14 day cure. (I've use this method for loin bacon recently ... it turned out FANTASTIC ... THANKS POPS!!)
The 3rd section of belly I decided to use Tender Quick to cure. I weighed the section and measured the appropriate amount of TQ. I mixed in 2 tablespoons of "black forrest" seasoning, and massaged it all into the belly. I placed the belly in a large ziplock bag, along with the rest of the cure mix, and then slathered a coating of honey on the belly. Man, was that a messy affair!
I'm planning on smoking the honey cured belly with cherry wood next weekend, and the loin bacon and other belly bacon with a mix of maple and cherry. Due to pork and honey covered hands, I only got pictures of the final result .... here they are.
Today I bought a 11 pound pork belly for $2.81 per pound, and a 10 pound pork loin for $1.66 per pound. Not bad at all!!!
So, I started 2 different batches of bacon. I cut the loin into 3 manageable pieces, as well as the belly. I made "Pop's" brine, full strength substituting maple sugar for brown; I also added a few tablespoons of the "black forrest" seasoning recipe found on this forum. I injected the loin with a portion of cure mixed with maple syrup, and put them, along with 2 sections of the belly into the brine bucket. I'm planning on a 14 day cure. (I've use this method for loin bacon recently ... it turned out FANTASTIC ... THANKS POPS!!)
The 3rd section of belly I decided to use Tender Quick to cure. I weighed the section and measured the appropriate amount of TQ. I mixed in 2 tablespoons of "black forrest" seasoning, and massaged it all into the belly. I placed the belly in a large ziplock bag, along with the rest of the cure mix, and then slathered a coating of honey on the belly. Man, was that a messy affair!
I'm planning on smoking the honey cured belly with cherry wood next weekend, and the loin bacon and other belly bacon with a mix of maple and cherry. Due to pork and honey covered hands, I only got pictures of the final result .... here they are.
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