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Pork Bellies

Discussion in 'Bacon' started by pigknuckle1957, Jan 14, 2011.

  1. Just bought a 15lb pork belly from local butcher @ 1.98 lb.  Had him cut it in half kept one half frozen and thawing other half.  Plan on starting this weekend on brining process and cold smoking 1st of week. Will take pics and keep all updated.
  2. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    nice! keep us posted with the progress!
  3. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Sounds great. I hope you mean curing and not brining, that's two different things.
  4. From what I've read brineing is a acceptable procedure to cure bacon prior to cold smoking.
  5. cowgirl

    cowgirl Legendary Pitmaster OTBS Member

  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Pigknuckle 1957

    You either have nitrites in the cure solution or you don't.  There is a difference between preparing green bacon with brine (salt and water) and curing green bacon with nitrites, salt and water.

    Don't know how familiar you are with the differences and procedures but use one of the recipes on this site and you should have good results.

    Good luck