Bring in the UK (American) we can’t get “proper” bacon so we’ve been making our own. Got a 5.2kg belly from Costco. Haven’t tried theirs before. Usually get it from John Davidsons but i hate all the packing material.
Other half is on the smoker. Ain’t big enough for the whole belly. Cured them separately using amazing ribs recipe.
Keep upping the salt. His original recipe just doesn’t seem right.
Any one else have a go to recipe for belly?
by ChubbaWabba
2 Comments
I got one.
Put the belly into a proper brine for a day per centimetre + 1.
After that, take it out and wash it with vinegar (I use a silicone brush and catch the liquid after it runs down so i don’t waste too much vinegar).
Then i hang it for 1-10 weeks in a secondary fridge downstairs.
If i want the bacon for frying in a pan i will cook it in (plain) water for 1 hour and let it dry before cutting on a slicer.
Without cooking it just isn’t the same imho.
I’ve always enjoyed [Meathead’s recipe for maple bacon.](https://amazingribs.com/tested-recipes/pork-recipes/best-maple-bacon-recipe/)