Cured for 7 days with a mix of brown sugar, maple syrup, killer honey bee, salt and curing salt. 24hr fridge rest then smoked at 185°f with competition blend pellets and apple wood chunks on a woodwind pro 24 until 155°f internal. Wrapped and rested overnight then sliced today.
by bardezart
5 Comments
Do you use skin on or skin off pork belly when making bacon.
Can you give the measurements of your brine please?
Be careful which you buy bc a lot of the low price ones don’t have a long enough stroke for bacon
Word of advice on a slicer. My MIL bought me one and it’s high quality but cutting full slices of bacon is a challenge because the belly is longer than the arms extension. I have to lift and drop the belly every time, not as hands off as I’d like it to. Just one thing to consider. Next time I do them I’ll cut my slabs in 1/2 so I can crank them on the slicer
The issue is the cost of one with a large enough blade to cut full length slices
I would usually cure 2 9 lbs slabs of pork belly. The first half the cuts are great but after that my arms tired and I’m getting sloppy and want to be done with since I gotta spend time vacuum sealing them. After buying a slicer, life was great I would finish slicing all in like 1/4 the time. However cleaning the slicer isn’t fun either.