Went to the local grocery store this morning to pick up a few things and to my surprise they had cryovaced bellies sitting in the meat section. Only two but wow I have never seen them carry just bellies. Most times they will cut them in small pieces and sell them that way. I said why not and picked the biggest one of the two. 15 pounder, and that is large in my books. Most I get are 12-13 pounders. Last time I bought a 13 pounder it cost me 82 bucks. This one was 60 bucks. I said fool buy and run as it might be a mistake on the price so I did.
So now I have them curing in the fridge for 12-14 days with a dry cure. I use my bacon maple cure which is sold as a wet brine mix but I have always used it as my semi dry cure. Semi dry I mean I coat the bellies with maple syrup and add the powdered cure to it and then bag them for 12-14 days in the fridge.
I alway hot smoke my bacon but I think I will give the cold smoke a try this time.
Stay tuned and I will see you 14 day later.
So now I have them curing in the fridge for 12-14 days with a dry cure. I use my bacon maple cure which is sold as a wet brine mix but I have always used it as my semi dry cure. Semi dry I mean I coat the bellies with maple syrup and add the powdered cure to it and then bag them for 12-14 days in the fridge.
I alway hot smoke my bacon but I think I will give the cold smoke a try this time.
Stay tuned and I will see you 14 day later.
