Another bacon project

Chief Chef

All of this talk about bacon casued me to go to Jungle Jim's at lunchtime for a couple of smallish pork bellies (2.5+/-lbs)but I was unable to get "pink salts". I did pick up Morton's Tender Quick Cure. Follow the directions on the Morton's package or go in search of an alternate recipe? All suggestions appreciated.

Boilermaker Ben

I haven't ever seen pink salt for sale anywhere other than online, but when I made corned beef last March, I asked the butcher I bought the brisket from if he had any. He sold me enough to corn the brisket, from his own supply, but he charged me an arm and a leg.

vohsmk

We buy our bellies at Jungle Jim as well and follow the directions on the back of the Morton's curing salt package. We also ended up buying the Chef's Choice 610 slicer from there because we are now curing bacon every week. The recipe works well. We smoke the bacon with apple and it turns out really yummy. :P

Chief Chef

I'll be over in a week or so to try out your slicer! Just joshing. I was going to do one with regular cure and apple wood smoke and one with cure, maple syrup and a little brown sugar and maple wood smoke. Thanks for the feedback.

PattyO

You guys are killing me. I make a pilgrimage to JJs twice a year. It is my MECCA. Can't wait for my spring foray. I'll announce it here on the forum. A JJ experience.