As some of you know, I was recently given a big 200+ # wild sow. She was very fat for a wild one and the belly was 1 1/2" thick. The fat was very clean- no musty off smell at all so I decided to go ahead and make some belly bacon with it. I got 10.5# of belly off that hog and would have got more but I split the shoulder primal between the 5-6 rib for the coppa to dry cure. Probably should have trimmed the belly off first....oh well. Anyways, dry brine for 15 days, pulled it off the brine and hung in the fridge for 2 days to dry for a pellicle. 4 nights of cold smoke with Dave's pellet dust, 10-12 hours of cold smoke a night with apple wood dust. Took it out of the smokehouse this morning and hung in the fridge for 12 hours, then wrapped in kraft paper. Will hold in the fridge 4-5 days and will slice after Christmas.
Plan on bringing some to the deer camp for our New Years weekend doe round up with the kids.
Plan on bringing some to the deer camp for our New Years weekend doe round up with the kids.
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