fresh pork belly

[smokin pop-pop]

I picked up a 13 lb. pork belly on Tuesday afternoon. I was wondering how long
I can keep it in the fridge before starting the curing process . it is wrapped in
plastic and butcher paper from the butcher

 

[daveomak]

Why don't you start it today....

 

[smokin pop-pop]

No time with work schedule . I am hoping to start tomorrow if I get home at
a decent hour. I was planning on doing half in pops brine and the other half
using a TQ and brown sugar wrap . I cant seem to find cure #1 locally, my
cabelas is out of stock

 

[PerazziMx14]

Please remove

 

[Co4ch D4ve]

Pop-pop,
I’m in your exact situation. Wanted to do a couple of different techniques. I was at cabelas today and they are out of cure #1. I’m now going to go with Bear’s TQ and brown sugar dry cure for the whole batch.
Good luck with your bacon!
Dave

 

[PerazziMx14]

Please remove

 

[tropics]

Be prepared to soak it TQ is real salty
Richie

 

[smokin pop-pop]

PM14 I have 2 smaller pieces in TQ and brown sugar in
the refer already ( I’m following Bearcarvers step by step
That’s why I wanted to try a brine

 

[Co4ch D4ve]

Thanks for the heads up on the salt Richie. Started my cure today. The wait is already difficult.
Dave

 

[PerazziMx14]

Please remove

 

[Co4ch D4ve]

I just realized that I didn’t cut the skin off before I started the cure. I read some guys cure with it on, some smoke with it on and some (most) remove it before curing. I have 3 pieces of belly so I might leave it on one of them for the smoke to see if there is a difference.

Thoughts?

 

[troutman]

FYI you can get Cure #1 delivered to your home in like 2days if you are an Amazon Prime member. I’m sure your belly will keep.

 

[mneeley490]

Troutman beat me to it. Amazon Prime is your friend. Sometimes you can get it next day, or once when my temp probe crapped out during a long smoke, I got another one delivered the SAME day. Resistance is futile...

 

[PerazziMx14]

Please remove

 

[SmokinAl]

I always figured why cure & smoke something your not going to eat.
I always skin my bellies before curing them.
But lately, I've been lucky & the bellies that I have been getting already have the skin removed.
Here is a great video on skinning a belly.

Al

 

[piker]

That looks real easy. I guess,y knives are not sharp enough because I have a very hard time doing it like that. I remove the rind when I take it out of the smoker. It actuallies just peels off real easy with no waste of the fat cap. The next time I may try this if I can sharpen my knife enough. Thanks for the video.

 

[Bspeech]

No time with work schedule . I am hoping to start tomorrow if I get home at
a decent hour. I was planning on doing half in pops brine and the other half
using a TQ and brown sugar wrap . I cant seem to find cure #1 locally, my
cabelas is out of stock

If you have a Farm and Fleet by you, the one by me carries it.

 

[bill ace 350]

Test fry before you soak you may find that TQ delivers the perfect amount of saltiness.

Agreed. What is "too salty" to one is "not salty enough" to another.

Tenderquick is some great stuff and readily available.

Still you will hear some say they hate Tenderquick. Not sure why.