I'm just starting this thread so I can keep track and update, as well as ask questions along the way of my bacon process. I have the dry curing ingredients, and now will start to assemble my "flavor ingredients". I just ordered a skin on pork belly from my butcher at a whopping $4 a pound, but its the best I could find. He said it will be between 8-10 pounds. I plan on cutting it up and curing in smaller 2-3 pound portions. I don't think that should be a problem??
I am planning on making the following:
1. brown sugar/chipotle (using chipotle powder)
2. garlic peppercorn
3. smoked paprika garlic
I'm a little curious as to what sort of ratios i should use for adding spices? I know its personal preference, but I also want to make sure i dont ruin all this meat! Any ideas for a good starting point? (i will be using all powders).
Lastly, from what i've read, 7 days seems to be the proper cure time. Does a smaller cut of meat require less time?
Thanks for any help/advice and I will be posting pics results along the way!
Lou
I am planning on making the following:
1. brown sugar/chipotle (using chipotle powder)
2. garlic peppercorn
3. smoked paprika garlic
I'm a little curious as to what sort of ratios i should use for adding spices? I know its personal preference, but I also want to make sure i dont ruin all this meat! Any ideas for a good starting point? (i will be using all powders).
Lastly, from what i've read, 7 days seems to be the proper cure time. Does a smaller cut of meat require less time?
Thanks for any help/advice and I will be posting pics results along the way!
Lou