I started out with 2 5lb pork bellies.
I was slightly confused about mixing the cure. The Tender Quick called for more than the bacon calculator did.
I cured the bellies for 10 days in vacuum sealed packs. Turning them everyday.
On day 10 I unsealed them and sliced a test piece of bacon off and cooked it to see how salty it was...Thought it was to salty, so I soaked the bellies in ice water for a couple hours. Result much better.
I cold smoke the bacon for 6 hours - A Maze - N tube and apple pellets.
I sliced the bacon with a knife and cooked some up. I'm pretty happy with the results.
A slicer would be nice, but a good sharp knife works good enough for now.
It was a good learning experience.
I was slightly confused about mixing the cure. The Tender Quick called for more than the bacon calculator did.
I cured the bellies for 10 days in vacuum sealed packs. Turning them everyday.
On day 10 I unsealed them and sliced a test piece of bacon off and cooked it to see how salty it was...Thought it was to salty, so I soaked the bellies in ice water for a couple hours. Result much better.
I cold smoke the bacon for 6 hours - A Maze - N tube and apple pellets.
I sliced the bacon with a knife and cooked some up. I'm pretty happy with the results.
A slicer would be nice, but a good sharp knife works good enough for now.
It was a good learning experience.