- Joined Feb 11, 2011
I cured a 13 lb pork belly for 10 days and smoked with apple and hickory yesterday, just started sliceing today and thought I better get a pic for you guys
it is pretty tasty, it was all dry cured and did 3 sepperate variations. Tomarrow I am going to smoke a fatty and use my homemade bacon with some homemade sausageMan O Man that bacon looks great.. Nice job bet that is going to taste good..
I used pickleing salt and brown sugar in about a 60/40 ratio and cure#1, then the same plus maple syrup, then I did one with kosher salt, organic sugar cure#1 and a bunch of different herbs. I liked the one with just salt and brown sugar the best3 Variations and which one do you prefer?
How about a recipe to share with your fellow Smoke Buddies?
have you done this before? if so what formula do you use for the pickle? nice lookin bacon also!
I have wet cured canadian bacon with a different brine but this time I am using Pops formula with the salt and cure#1 a smidge on the light side. After seeing it posted in some other threads I thought that should be easy enough. It seems the more simple you keep things the better they are in many cases so I am attracted to the idea of it. I have the butts deboned and sliced in half and the belly is skinless so I figure I will let them both set in the wet cure for 7 dayshave you done this before? if so what formula do you use for the pickle? nice lookin bacon also!
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