smaller peice of belly

Discussion in 'Smoking Bacon' started by nogoer, Jul 19, 2010.

  1. nogoer

    nogoer Meat Mopper


    A new Shoprite has opened up that is much more conveniant for me to get pork belly. We went in to check it out and when i saw the nice thick slabs of fresh belly i couldn't ignore it calling my name.

    I have done bacon enough to know what i am doing for the most part, but all those times have been with a whole belly cut down into normal slabs. This time i just grabbed a package of two peices as sort of an easy refresher. They are nice and thick around 2-3inches, but are only about 2 inches wide where a normal trimmed belly would be closer to 12inches. In total they are almost 3 lbs, but like i said thinner peices.

    So i am just wondering what everyone thinks the thinner width would call for in adjustment of curing time? They are skin on too, and i'm figuring a 4-5 day cure in spite of the 3inch thickness is going to be plenty.

  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    If you liie the thinner slabs of bacon I would keep on looking till you fine it. Now me on the other hand I want mine as thick as I can get it. Then after I smoke it I like it sliced about 1/4" or so. Pure Heaven.

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