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Porcine Perfection
12-09-2015, 10:03 AM
I am not sure how it is elsewhere, but one of the big things in KC right now is "farm to table", and little farms are popping up in the suburbs around here. We had been getting eggs (can't beat brown farm eggs - even had a double yoker the other day) from one such farm. Well, they started selling pork and I asked them if they would sell me a pork belly. They agreed and I picked up a 15.5 lb belly a few weeks ago. I got busy during Thanksgiving, but found time last night to trim (which was very little) and cure. I will get two nice size slabs of bacon out of it. For reference they are sitting on a full size sheet pan (18 X 26). Enjoy the pics and I will report back in about a week with the progress.

https://lh3.googleusercontent.com/bEjFe_vxlbwcosA8Gk1ERIAnBTo_-8PpP7HCd6ohwk4nT1jFQMAUKTNp6X9z2f0O2iSrA9bOaQSKh4n m576PJTD_VHCk5Xzu_9XxF4vrPzOAxiEh1FHor0IirNm41U1xc NfZx7Isu7ezav_iYZrCewtsArS1Kswu7sYEzkX_JKA_ioW8Guq ua_X85NWnfgbcscERfR7w8oqmTzYOwHGJ2iyVbP_r4RNg6nzoM 8niddy1yFQcmkro12ywDeD69isvnqyt3fpFDNW0HU7w9Rxa76b 22kFUXE0E-3nu8BrOI_KVmt7-RklZnzGnclcy-yeAfpE-8oKiax9IcAloV9RIjc8e8UhTGCqG7yY9f1sOaLLdwd5exzCMmi kFdwXEhWpEykD0Q-GMmik39t-Rp6A5giw-cUU0HQmuOZysYmBx5hJxV3JCXmOxZA2nW4wWvzqSE-z-TUL7tv3U9zeEetPULboAORy0px7xw6Ri8lASPLoO1DWDeYdUkA Qd4AgIsYOuKGa-GSvMDUuDntM-ImTdBDxdByNfD9aHOUWKtjYYCUc=w1040-h780-no
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https://lh3.googleusercontent.com/WVc3APjjDu9MmTPHjZzNzjagNNICYn6YqQgNBsleuDHeigsVmM tz2GhSN-YsmNPQrLdYQOaYYwALQCbIw41QzRAlv3i7TXQHCrSYcXYYH6cX a_Sq2D5TGHYXBkehDdpzLdBBCA_oLP1JIZTxVy56oa7_i6gUK8 oGfavjzBbfQ-A0E4imV8lTX810MZb_udhsXiqpmR3XpfJQfhvNHpxWEXVHZiWE Vh6fL-qJ2sVRexm6d5j4unwXajTRLf-YWTx7p10Je2dH2_7Nj4xm4ltBIeKJVGDXDJ1KTZpa-ovsxsj2KaZv8RYIAooBefOHmgQlNsz9OzRYdPR4_vIKnBYxPZo mV6bXRou-pOdfsXQjrqhPujX5NtwpmqDBJvFk-24Y9d08GLrYETSKLONpMyhMzQn7pGPehLXrteNhB2RrPIXyLFn WwlgvPo0DKgtzDkgxKwmH1_htYNfG378DSbUVNns2hphepi5KH NxDX1gJ4DZYP6Ffi4d-ogVvRzsC9CrxAPYmktig5VJh8BcCTqRiWKI8xy4pe5tmJ626yD xCG2M=w1040-h780-no
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Big George's BBQ
12-09-2015, 10:37 AM
Looking forward to watching your progress

che22879
12-09-2015, 10:41 AM
Very interested to see the whole process!

mike-cleveland
12-09-2015, 10:43 AM
I have been wanting to try making bacon but can't seem to find a supplier with reasonable prices yet. So instead I got some loin in a brine for smoked Canadian bacon. How much of that cure do you need for a dry brine?

Porcine Perfection
12-09-2015, 10:48 AM
It came in a 2 lb. jar and I used about 1/4 of it. Just went with it like a heavy layer of rub.

Blanton
12-09-2015, 11:13 AM
Cure is not like rub where you would just eyeball how much you use. For a 15lb belly and a cure that was enough for 25lbs, using 1/4 of it I would say you used less than you should have.

Porcine Perfection
12-09-2015, 11:25 AM
Cure is not like rub where you would just eyeball how much you use. For a 15lb belly and a cure that was enough for 25lbs, using 1/4 of it I would say you used less than you should have.

Good point. I really didn't think of it like that. I will weigh the container and see where I am at and add more accordingly if necessary.

Porcine Perfection
12-23-2015, 07:59 AM
I did add a bit more cure. I cured it for seven days turning it every other day. I then rinsed and soaked it for four hours changing the water halfway through (more on that below). I put it on the WSM @ 200f for about four hours with some apple wood. I pulled it when the IT was at 150.

https://lh3.googleusercontent.com/KDFOyCBOvfzVoyO6j10RDY2SC2-N4DInYIJLNXJ-VEA755XjEsMr7ZzbIAvKXF3-3vpVWDGJXXBblYnZ7FB7uksEFL664OyhfHEyLRdXJle1e00i13 dpLmllKs1os1ch4XX90XZhGM6Pc29mqplNV7T-vov1uZ0tP5oOqa_Jh602exfyy5rPgIg0g0Q6udqVkQ-tdgErvxnBtJG9BqF1tb3Ww35GuVNCAE8D4fQr0f2chbc_H9RMT o-8YmfqVWh7ibBZu7Q6bWbpDcSKJMbu4z1T1xzNRz5pA3j90sbfl 3451dvi9mFx-kWH1E2fLvM0CqjwNmUXMkefMrZ61NJPXzoTBXdMWRObRdgVqcv W_ic2NuqfKVn9tx_braTog7bgrrl6lEK3mvLHih1x1DN6bXcn0 B_J0r-zfkxWGdPImuoEw8_iQTGqdjh3rmyEGqAc3Mg7iomANWll1-_B1-4Cdwc3Jh_4TU3UZT695tKJlRfEXgnsLsljX4gXVEnks4Zgobkg xlyXcOq9Bwl3TAzLYATuCRA_8o6rxny5xVC4dWjJHzhg-c9cjZw0ttVhlELvQuTg=w612-h815-no

https://lh3.googleusercontent.com/KxMmHzlrBnK5jiagL651DvJUZ3Qnxi-H_H6JmYX1Dr6tbL9bTaWqvlZQKFnYskVCi1pVnBP2m0VK0eE9k KmySI0XyjsbJ40X9ANZzb8nWJosQ8BApka43AnxYzT7W8ITGlA Pe167ddi4MJPbpXVdKj-VxbOja1pDthb5CExfsdvDEA-o0cJ3TKOiTIXZDegrh0cFBo-ktwBBF5BqV4Cpg_zqs4Iau7o8P3de7sYa5KMxUQAPj3JGCk2b-QhsyxG9ozoWztDXunCcI1ueTg97zHRMZr-qfPImjV1ozITez7gST5M05x-bjfQTAfLG0Xo2aRs9GVlvkQDNDH3AmGC638-zNmSgGB3Q4K6QynojMfSJplgRGLakgk0oew1Qw4h3118HWQPm5 OS_1aE75gezcgr8AGyliSrRnu0cX6n79tS6TOzXk5vaO_Pjcai Vf8TIAoDIR6GwJASAZGPEJ8XC0xowq4SI6FXf5a2YwcZ2lJaw2 jaRh0LZ_oUuJBkkftBcJMQtCrXTA1ktWePakG9Ca8WVpGmdSWM neBofSrZolgbnvLpmE4_DB_B8poKGXGdGaudn=w1087-h815-no

https://lh3.googleusercontent.com/u8NWkqWDEF-cQVZ7YSMyaSrux5SvUcaCLBUvyX-OfrQNG26xGaCup7SoibfMBBKbEFd26zHoumgGs5JqcktSa4JX4 wQELa_LWF-LQduIOUHAZTbgEM_-5z7KQQ15p4r9y4bSpJ667VTr9H_C2tSkLGiJKXT00tXyWizV3k 5PluygHp9agc0sbuSEzmNxDENSvecL_Pu0A7sOUtpNPhJqS5hV fgoN1CGMMYj3NUixh8Tz86VT9dgBCC7MT1YM0VxSjDJA9n9pkq lUhSYDTFjhwqkRs8NYnrPl6SXuvnm9ERrdFhazaPw5jbYnYgW8 iNOovwemcHOnc1PEUMa1TMgKao9B19t4ZaQhIXSxXLKPba_u3N qiBwGmo-9RyW1rJVK-HbbPE325l1o7RGDl6MunrWxz1Jovz0_bKdSjDwvVdKgykOU7LY o3ITdiV1MyNDtDk3XFn7UpkAPnV0lmn0YQHJ7qDHpuBKR4Epx8 NgxSp66FTK5eFLfZEWlCL2EUXST9K8F792cxVoMzwwcf9CoTK0 jcc9KctLh0ZGmAkEOmtaPLUl5ngZkr9yQPNUFikZ6Y2osu=w10 87-h815-no

I then cut it into short slices due to the size of the meat slicer I was using. Total yield from the 15.5 lb. belly was just over 12 lbs.

https://lh3.googleusercontent.com/opi_ENQp9NY63J1bdn86H0kQDB4nsblgjfvqIumkfBacv6kRMd lrOcsCtNvNnYtkW60_g-h2rXC-PBKUO4Rtxn0NDdkfymihY1Q4HMXeyBhvTwy3EI8DP5B-J6Qc8ehhO7FL3giNI3A0wwud20iWB_eKXuDiObIqjvn1YIMi3s eH6r48BWIiZ1aijZnr1pT3GrWZyXXm89fvpuZhlAQeAI1rCVMB ruDtKF1DCEtRJhbw6znlyGcaAyayDq9shl6WqS9F5GfR7_Rw7c ZUpBu5-qGAlYNNumf9R8_td9gNIbc1JXTJHk0d1YwJYAth5GY44f1_uAR Oo3I0dHjWi3w_3qiwYXtVO_SudYbWdg8gPNIasE75J-luwsMq6tfjG7fMYaii2otMTbFjfbAZM_SNpV_Hpe5MtA18V08U 0TamCyj_76vJCa4O2-9aX5H6AOIjaWpeo07DrFzdywe25LQlKshBmZcfLyF7_MfRLrVV GZALIRhxTl_s3VLE-2ifv9zDBTiqf4CrfE9I1e18lOFNcDRt9ky5QhcAZAJxjmG09u5 5NP7zj6UxZ8qCUgzl3RlBUmct=w612-h815-no

https://lh3.googleusercontent.com/VsVpaQr4OBmAGdI30OXs6VFOrSVWYau8mRjb5uidsZNsVZmg17 MwTHb-5WQGmu678dtz24QPosaDMSu-NYQtZSMiLcWQIidHfNc4bUmbWfoUzaKuYRgb9G6s1Kli36oDSM OM6HMEttvJnArhPJfepr7FTS2BWZLWRm3XYogrBh55iPQwl3Ht UJeSVLG5STfHkwmGKL_1NrS00Y4vXHVCd9KIho9_8A8RTWecFu M706ges54cuu3uxQ-f85h-3YI0bBVEUbNqXm_J5Y7ehnYFcOann6bt3Qc8qAmCkL0O32t2ER L3uarfs9I3y6vyWXrbJ0btc8CUuGT68rfwnawr3tH00pfxIRqI 205vji77T7kO57Hqgf_t85YrXVhd7HL081dw2C9sVfSZ4SoaWf DhO2oU5gJzWb7q5R008Rqoa8dB0CGc7V40HG0bRIhnPPj2uYcj W9KRyiih--1c4xDZ1MiPgDveyCcEE5NbB8ZeaUWwosSh1s90Xe1OQ-SzChkjcxuL6sSMPZn1uOZzrgoza4jDc5XRLwbWLqYaNkicu4QE ilyxi1Oevsc4s3G6t_ZUYCsY=w1087-h815-no


Overall it was a success. I did make one mistake in not frying up a piece before putting it on the smoker. It is rather salty. I will need to soak each piece for a couple minutes before cooking. Lesson learned.

It was a great experience and something I can't wait to do again. I think next time I will just go with the curing salt and do the flavoring (maple syrup, brown sugar, a little heat) myself.

Thanks for looking and have a great Christmas!

MisterChrister
12-23-2015, 08:11 AM
Looks tasty Jim! Have a very Merry Christmas!

IamMadMan
12-23-2015, 08:34 AM
Overall it was a success. I did make one mistake in not frying up a piece before putting it on the smoker. It is rather salty. I will need to soak each piece for a couple minutes before cooking. Lesson learned.

It was a great experience and something I can't wait to do again. I think next time I will just go with the curing salt and do the flavoring (maple syrup, brown sugar, a little heat) myself.

Thanks for looking and have a great Christmas!

I'm surprised, the premixes from The Sausage maker are usually right on the mark. But even with your bacon being salty, it is still better than store bought.

As far as the measure, next time you can be more precise if you take the amount of the contents, 2 pounds stated on label, and it says it is for 25 pounds of meat.

Simply divide "2" (contents) by "25" (product) and this will give you the weight per pound. 2/25 = 0.08

So a 15 pound pork belly would be 15 X 0.08 = 1.2 pounds needed.

Your soak should be in cold water which is at least twice the volume of water as the meat. You can test fry a piece to see if a second soak is in order.

Congratulations . . . All in all it looks great and you will undoubtedly enjoy it...


Also even though you used a premix cure, you can still add your own flavoring ingredients to the curing meat (maple syrup, brown sugar, a little heat, even fenugreek seed).


.

jonfromjersey
12-23-2015, 08:43 AM
but I really do need a "cooked" shot.
Thanks for sharing!