AJP
Full Fledged Farker
Had a friend that butchered a pig and was just going to let the butcher keep the bellies. I found out and he gave them to me. This is my first try so I followed a very simple method I found in Charcuterie. I got a total of 4 bellies and this is the first test run will play with the flavors after this, also might try prosciutto.
1/4 cup kosher salt
2 tsp pink salt
1/4 cup packed dark brown sugar
1/4 cup maple syrup
Mix all the ingredients and cover the pork belly with it. Wrap in saran wrap and put it in the fridge for 7 days flipping every other day. After 7 days I plan to smoke it at 200 until it is 150 internal. I will then slice it up and I got bacon.
1/4 cup kosher salt
2 tsp pink salt
1/4 cup packed dark brown sugar
1/4 cup maple syrup
Mix all the ingredients and cover the pork belly with it. Wrap in saran wrap and put it in the fridge for 7 days flipping every other day. After 7 days I plan to smoke it at 200 until it is 150 internal. I will then slice it up and I got bacon.
:becky:
