Bacon Question

Griffin

I've mentioned wanting to make bacon in the past in front of my brother and his girlfriend. I guess they took it upon themselves to find some for me. They said they would keep getting me some if I would make half for them. Can you make bacon from a belly that has already been sliced up into big hunks? Would it take less time to marinate? This is what they got me.

 

Griffin

whoops

Richard Fl

I usually do 4-5lb pieces.  Would do yours just smoke for shorter time, pull mine when @150F. Might need to cure a little less time also. I get the larger pieces here in Central Fl at a couple of oriental markets. Around $2.50/lb.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1101545&catid=1

 

BigWader

Curing time is based on penetration rate of cure into the meat.  Since it will be penetrating from all sides I would say those would cure in 4-5 (maybe less) days instead of 7.  Then I would definitely want to desalinate them a bit before smoking them since the salt also came from all sides. 

Once you smoke them, you'll need to figure out how to slice it up like bacon.  You might want to hot smoke it to firm it up a bit so it slices more like roast than raw bacon.

Good luck and let us know how it turns out.

 

BigWader

based on that price though I would seriously be looking for an Asian market or something.  I can get about 10 lbs of pork belly pieces for that price.

Eggcelsior

Griffin, let us know how you do. The Asian grocer that just opened by me sell the exact same type as you pictured. I want to ask for a full belly, but english is not the meat cutter's "forte".

Village Idiot

Eggcelsior said:

I want to ask for a full belly, but english is not the meat cutter's "forte".

Just show him your belly.  He'll get the idea.   )

Eggcelsior

Maybe test one out and if it doesn't work, make Siu Yuk with the other.