Picked up a pork belly at Costco a few weeks ago. Cut in half. One piece got a 0.5% salt including cure #1 The other piece got 1.5% salt (including cure #1) and 0.75% sugar.
Dry rub both halves and in the fridge for 2 weeks.
I learned a valuable lesson with this round of slab bacon. Use fresh cure. It is cheap and should be tossed after a year or so.
Hanging in my Big Chief smoker cabinet. Heater element burned out, but the cabinet works great for cold smoking.
Add a tube of hickory dust.
Fresh off the smoker
Bagged and into the fridge to rest.
Patience Padawans. Will slice in the near future
Dry rub both halves and in the fridge for 2 weeks.
I learned a valuable lesson with this round of slab bacon. Use fresh cure. It is cheap and should be tossed after a year or so.
Hanging in my Big Chief smoker cabinet. Heater element burned out, but the cabinet works great for cold smoking.
Add a tube of hickory dust.
Fresh off the smoker
Bagged and into the fridge to rest.
Patience Padawans. Will slice in the near future