Lots of posts about bacon. This is actually my second run at bacon.
First bacon was delicious but I did not post here about it.. I have a few crappy cell pics that are not worth posting. It was the Maple Cured bacon from Charcuterie.
Second belly in the cure as I post.
5lb Pork Belly... I removed the rind first this time
1/4 Cup Mortons Kosher
2 tsp Pink Salt
1/4 C Light Brown Sugar
1tsp garlic powder
1 tsp whole black peppercorns
1 Bay leaf chopped
1/4 tsp red pepper
1/4 c maple syrup
about 8 allspice berries
The additional seasoning is probably very light but I am trying to work up a good recipe like working up a good rifle load... Rind was removed to allow a little more smoke into the belly but hopefully keeping the same amount of wood used the same...
Rubbed Belly ready for bed
(What size are pics are best for this forum... I seem to have problems with Photobucket presets here but not on other forums...)