- Jun 7, 2018
- 68
- 33
Hey guys,
Looking for a couple pieces of advice on this. I’ve made a few batches of back bacon and buckboard bacon using discos methods and they’ve turned out great.
I just finally found pork belly at my local Costco up here in Canada. Only place I’ve found it. So I got a good slab and cut it into pieces that fit in a big ziploc for curing. One is curing now and the rest is in freezer.
I cured it using the same Disco method/recipe.
My question 1 is how long should I leave it curing in the fridge? Doing the loins and buckboard ones they went about 10 days, but this belly is so much thinner does it need that long?
Question 2, when I smoke it should I just follow the same temps and timelines as Discos back bacon recipe?
Thanks guys!
Looking for a couple pieces of advice on this. I’ve made a few batches of back bacon and buckboard bacon using discos methods and they’ve turned out great.
I just finally found pork belly at my local Costco up here in Canada. Only place I’ve found it. So I got a good slab and cut it into pieces that fit in a big ziploc for curing. One is curing now and the rest is in freezer.
I cured it using the same Disco method/recipe.
My question 1 is how long should I leave it curing in the fridge? Doing the loins and buckboard ones they went about 10 days, but this belly is so much thinner does it need that long?
Question 2, when I smoke it should I just follow the same temps and timelines as Discos back bacon recipe?
Thanks guys!