make'n a 6 lb slab of bacon

[chris_harper]

joe, how much salt and sugar do you use per lb? my wife loves bacon, i want to make her some, as a surprise. i guess you then fry it like you would store bought bacon?

 

[joed617]

Congrats on the new born Chris, Nice looking family you have there. I use a 60 - 40 mix ... 60% kosha salt and 40% sugar mixture.. You can adjust that to your liking later but that's a good place to start ..

Good luck
Joe

 

[chris_harper]

ty for the congrat. i meant how much per pound of belly? like x amount of salt & y amount of sugar per pound. i don't want to make a big batch of mix and use just a little bit of it.

 

[joed617]

Chris, You just want enough to put 1/4" on the bottom of the pork belly and 1/4" on top of it .. If you mix more than you can use you can store it in a zip lock bag. Or add it to your next brine.


Joe

 

[chris_harper]

ahh ty

 

[cajun_1]

What great looking Bocon. Gotta hunt me down some bellies. No local stores have any. Special order, caseload only. Local butcher didn't have any.

 

[larry maddock]

hello hello,
ive never seen a pork belly in stores.

 

[up in smoke]

I found a butcher close to me that butchers 15-20 hogs on Friday and I can buy fresh single pork belly slabs (6-7 lbs.) for $2.79/lb on the following Monday.…is that a fair price? :roll:

 

[joed617]

Hi Carl, Not too bad of a price concidering the end product.

Joe

 

[deejaydebi]

Hi Joe -

I am about to do a pork belly shortly and was wondering if you cut the thick fat rind off before curing and smoking?
Thanks
Debi

 

[deejaydebi]

Hi Larry -

I never saw pork bellies in the stores either - I had to ask the butcher. They automatically get them and smoke them so you have to ask them to save you one.

Debi