BACON!!!!

[luv_jeeps]

Started day 1 of curing a nice piece of pork belly I found today while grabbing some fresh pork to make a big batch of green chile tomorrow.
5-7 days of curing, 1 day of drying, smoking, cooling, then cooking.
See ya here sometime next weeks with pics......unless I fawk it up.

Put a sticky on the fridge to remind me to flip it over every day.
If things work out ok, I'll be paying about $3.50 per pound, plus my time smoking, which is free.

 

[John]

Nice! That’s cheaper than the Publix bacon I buy (really damn good btw) and I think it would be fun to try making it.

 

[miwico]

Hell yeah, I would like to do a ham once, I guess you actually pump the cure into a vein and distribute it arterially.


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[luv_jeeps]

Day 5 of curing in the fridge......been flipping it every day.
Tomorrow is the rinse then dry on a rack for 24 hours.
Monday on the smoker and then a 12-24 hour rest....then cooking some up.

 

[luv_jeeps]

All rinsed and is now drying in the garage fridge. Tomorrow is firing up the smoker.

 

[luv_jeeps]

About 4 hours on the smoker.
Cooked one small piece. Tastes great.
I'm going to play around with the flavor just a bit next time....maybe some hickory flavoring in the rub or some maple syrup.

 

[John]

About 4 hours on the smoker.
Cooked one small piece. Tastes great.
I'm going to play around with the flavor just a bit next time....maybe some hickory flavoring in the rub or some maple syrup.

View attachment 7412

 

[abqtj]

Looks fantastic

 

[miwico]

That is beautiful G.


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[luv_jeeps]

Very tasty, but I think a little too salty...but not much.
I will play with the recipe a little next time. For my first time, I think it's a winner.

 

[Jeepnut28]

Bro. I made maple habenero blueberry glazed bacon this morning.

TOH said “it’s like an orgasm in my mouth”

so damn good

Stevey will NOT eat!

 

[abqtj]

That looks excellent

Leon’s was probably gross

 

[miwico]

Very tasty, but I think a little too salty...but not much.
I will play with the recipe a little next time. For my first time, I think it's a winner.

I know, the salt thing with any of this cured stuff is hard to figure out. The salt they say to use in most recipes always tastes like too much. Then I cut it a little and you don’t get the right cure. Must be the type of salt that I’m not getting


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