Earlier in the week I started a thread about a ham I started and there was a sneak peek of bacon. I started the bacon this weekend. My wife was the photographer and she wraps up the meat in saran wrap.
The belly is from a Berkshire pig. I picked it up last Thurs and it was slaughtered the night before. It is about 12 lbs. We are making 3 flavors of bacon, maple, herb, and special. We call it special because it's yummy and I don't have a better name for it. I got the recipe from cowgirl's blog.
This is the belly waiting with the ham.
The belly has been cut into 3 pieces.
The 3 spices have been prepped. Special on the left, maple in the middle, and herb on the right. We got maple sugar to use in the maple bacon. The stuff is really good. We got it at Trader Joes.
The maple slab getting rubbed down.
The special bacon is ready to cure.
Herb bacon is all set.
The slabs are all wrapped up and ready to go in a bag.
Last step in the process. The belly pieces are in bags ready to go in the fridge for 10 days.
I'm planning to cold smoke for 8-12 hours after the meat has cured. I post more pictures as exciting events happen.
Hope you enjoy the pictures!