Curing some pork belly for bacon

[Lothar1974]

Got some pork belly from the local butcher. Just started curing it.

Maple sugar, salt, pure maple syrup and cure #1

Brown sugar, salt , crushed whole pepper corns and cure #1

Maple sugar, salt and cure #1

Will be cold smoking with Hickory and then warm smoking with Hickory. Will post pics along the way.

Lothar

 

[Pappymn]

Really want to try this someday. Did you have to special order the bellies, or is this an always available item?

 

[wneill20]

Looking good as Pappymn, said i have always wanted to do this please post updates.

 

[fishingbouchman]

Would love to try this but darn wife can't do pork so don't eat much bacon. Sad.

 

[Lothar1974]

Really want to try this someday. Did you have to special order the bellies, or is this an always available item?

I have a local butcher who has pork belly in stock, different size cuts usually but he can do full pork belly's too.

 

[scooter]

Looking forward to seeing this progress through to final product!

 

[Kite]

What could possibly be wrong with home made bacon???

 

[TentHunter]

I'll be watching this one too!

Really want to try this someday. Did you have to special order the bellies, or is this an always available item?

Like Lothar, I get my pork bellies from a local butcher. They're not always called pork bellies though. Many butchers call them a pork side or "fresh bacon."

The belly is from the side attached to the spareribs towards the back (or belly area).

 

[TrickyDick]

I got my pork belly today, didn't see weight, but at least 10 pounds. Got my instacure and going to start curing tonight when I get home. 4 star is put for delivery today! Yee Haw!

 

[Lothar1974]

OK finally smokin, have the A-MAZE-N-TUBE-SMOKER filled with Hickory.

 

[Lothar1974]

12 hours of cold smoking with hickory, now in the fridge till tomorrows warm smoke.

 

[TrickyDick]

Not to thread hijack...but thought this a good place to ask.

Anybody ever make bacon from wild boar? Couple people who we work with have just killed two wild boar and I thought, hmm, maybe I could buy the pork belly from those. I don't know if it would be worth it or be too lean compared to farm raised pigs.

TD

 

[TentHunter]

I've seen it made from wild boar before.

 

[CDN Smoker]

In the picture, are you smoking in the garage? My wife would kill me, lol

 

[Lothar1974]

In the picture, are you smoking in the garage? My wife would kill me, lol

Ha yes, I crack the over head about halfway. Helps alot. I get a complaint here and there from the wife but she's pretty good about it

 

[Lothar1974]

Alright, sliced up and looking good. I also cooked some up tonight. I will say I was satisfied with the out come for my first attempt. The flavor of the pepper blend didnt come through much, next time, pepper during the curing, and after the wash. The maple syrup version was excellent, strong flavor. The maple sugar only one had a very slight maple taste.

 

[TrickyDick]

Looks Great!

What did you slice the bacon with?

Mine should finish day #7 in the wet cure on Sunday, and be ready for the MAK. Got to read up on the other bacon thread about what to do...

TD

 

[Lothar1974]

Looks Great!

What did you slice the bacon with?

Mine should finish day #7 in the wet cure on Sunday, and be ready for the MAK. Got to read up on the other bacon thread about what to do...

TD

I have a 12" Food slicer, I was hoping I could slice the bacon full length but it was still to long. I had to cut the pork bellies in half. They were still fairly long slices.