The freezer keeper warned me we were "low" on bacon. Store had some nice bellies in the display.
cured and added moderate black pepper and 3 extra days with maple slurple. Also, as always, squared it off before slicing for a batch of "cubes" for pork belly tacos.
7lbs net, not counting cubes. all in suck bags and froze
cured and added moderate black pepper and 3 extra days with maple slurple. Also, as always, squared it off before slicing for a batch of "cubes" for pork belly tacos.
7lbs net, not counting cubes. all in suck bags and froze
![taco belly resize..jpg taco belly resize..jpg](https://www.smokingmeatforums.com/data/attachments/697/697331-1aee9e7caa22249bc9c5490c6389ad0d.jpg)
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