DerHusker
Babbling Farker
After seeing someone else (Goes by BSA) make some bacon, I was shopping in Costco and what do I see? Oooo pork bellies.
Today I went out and got some curing salt from the local butcher and put together the ingredients for two different cures. I used the Simple Bacon (but I added extra pepper) and the Maple Bacon recipes from AmazingRibs.com. (Link: http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html)
Each piece was going to be 2 lbs. so I doubled the amounts and put them in 1 gal. zip-lock bags and mixed it up real well.
I got out the pork belly
and unwrapped it.
I got out a tape measure so I could get 4 uniform pieces. (4 1/2” each)
Put these in the bag and rubbed in the cure as bet I could. I then squeezed out as much air as I could and sealed them up.
Now the wait begins and as you know “The waaaiting is the hardest part!”
Today I went out and got some curing salt from the local butcher and put together the ingredients for two different cures. I used the Simple Bacon (but I added extra pepper) and the Maple Bacon recipes from AmazingRibs.com. (Link: http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html)
Each piece was going to be 2 lbs. so I doubled the amounts and put them in 1 gal. zip-lock bags and mixed it up real well.
I got out the pork belly
and unwrapped it.
I got out a tape measure so I could get 4 uniform pieces. (4 1/2” each)
Put these in the bag and rubbed in the cure as bet I could. I then squeezed out as much air as I could and sealed them up.
Now the wait begins and as you know “The waaaiting is the hardest part!”
