Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: rexster314 on December 29, 2020, 03:59:06 PM

Title: My Bellies
Post by: rexster314 on December 29, 2020, 03:59:06 PM

250 lbs of pork bellies will be 250 lbs of bacon in 2 weeks
(https://www.smokingmeatforums.com/data/attachments/477/477594-b62ab32db147b58968fb3d6578a364b4.jpg)

Title: Re: My Bellies
Post by: Cajunate on December 30, 2020, 09:18:00 AM

I'm envisioning a bunch of BLT sandwiches! :P :P :P :thumbup:

Title: Re: My Bellies
Post by: KJRsmoker on December 31, 2020, 11:28:33 AM

I just cut a 10lb belly from Costco into 2 5lb pieces to brine in the fridge for making bacon.  Brine is a mixture of salt, curing salt, pepper, brown sugar, and maple syrup.