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Makin' Bacon (w/ PrOn)
4 Attachment(s)
Started with a 7.25# pork belly, made up a curing rub, split it into two pieces, rubbed, wrapped and now the hard part.... WAITING! Gonna smoke it after curing with some hickory and apple wood!
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Thats gonna be amazing! :icon_smile_tongue:
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I bet that's going to be good.
I can't find pork belly for a good price. I wonder if bonless pork butt would be good to use. |
Wow, looking like a good project there :icon_smile_tongue:
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looks great
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jsperk butt makes buckboard bacon. Different but still good.
Bone, we're waiting with anticipation for more picts. |
Oh yeah, there will definitely be more pics coming.......
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Can't wait for a picture update!
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Would you mind sharing the curing rub?
I just finally found a pork belly. I can't pass up for $2.19 a pound, its an 8 pounder. Thanks |
Yep would love to know the rub and if you are going to hot or cold smoke.
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you'll never buy bacon again.
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Looks great
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Bacon looks great, do you use a curing salt?
Cant wait for update |
Actually, my curing rub was very simple. For a 7# pork belly, I used:
1 cup kosher salt 1/2 cup brown sugar 1 tbsp. black pepper 3 tbsp. real maple syrup (optional) Tomorrow is 7 days, and I might have to smoke them by Wed. or Thursday. I can't wait much longer. I will hot smoke them since cold smoking is mostly done during the actual curing process. I will smoke til the IT reaches 150, then cool and they're ready to slice. |
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