Costco had a sale on pork belly, so I decided to try making bacon again.
Used the Bacon video from Chud’s BBQ and did the exact same process he did:
https://youtu.be/z19z5TNXf1o?si=g0wPIuyomyvPFkF2
Bacon came out great. Sliced this one slab thiccc, ~1lb in double thick slices, then another pound in 3/8” slabs. The other bacon slab is gonna get chilled overnight and sliced thinner on my meat slicer. probably closer to grocery store “thick cut”.
Flavor is great. Straight down the middle. Like I wanted. Every other time I’ve tried bacon it’s been some weird recipe with a different “flare” to it. End pieces were a little saltier than grocery store but that’s normal with end cuts. Middle cuts are right on the money in terms of salinity.
Yes the belly that I got was a fatty one. I like fatty bacon.
by distrucktocon
1 Comment
I’m currently smoking some buckboard bacon from the money meat with apple I used a wet cure. Did you use a wet or dry cure?