2nd try at curing, 1st belly

Bacchus

Used Morton Tenderqucik this time instead of Hi Mountian, and it turned out great.


On the Large with Hickory(I think)until 150internal.


Sliced with Chef's knife since I don't have a slicer. A little too thick, oh well.

berrygood

Looks good, dude. I only used the Hi Mtn, but I'll try the TQuick next. Mine's going on tomorrow. Yours is a better lookin piece of swine than mine - thicker. Most of mine will end up in bits on my BLT pizza. Happy breakfast.

Rolling Egg

Where did you get the belly and the tenderquick? I looked here locally for tenderquick a few months ago and couldn't find it. Looks great. How much for the belly? I'm guessing it's cheaper than buying bacon?

Jeffersonian

Heh...I did my first with a knife and got the same bacon steaks, not that anyone complained. I did get the Chef's Choice 610 for about $100 from Amazon and it's worked out okay.

Nice looking bacon, Ron.

Bacchus

Publix carries Tenderquick. Only a small portion of the stores keep it in stock, but they will bring it in for you if you ask at customer no service, took mine about 4 weeks. It is way cheaper than Hi Mountian, but is more basic...requiring sugars, etc to be added.

Bacchus

thanks berrygood.

Bacchus

Thanks Brad, I've been holding out trying to find a really good deal on CL.
I could have been much more patient and careful with my knife, slicing thinner....

Florida Grillin Girl

Ron, it looks good. I think you will like it sliced thick once you fry it up. I tried to find tenderquick here but apparently it's not available anywhere on this coast of FL, strange, huh?

Faith

thirdeye

Oh yeah, that turned out nice.

Did you chill it overnight before slicing?

Bacchus

Thanks Faith. I plan to have Spinach Salad with some of it tonight.
You Publix will prob bring it in for you if you go to Cust Serv. That's what I did to avoid shipping costs.

Weekend Warrior

That's some NICE looking bacon RB! Man, could I munch on a few strips of that right now.......Great color and meaty. Love it.

Bacchus

Thanks Wayne. No I just let it cool on the counter top for about 90min. Sliced, wrapped, bagged, and froze.
Thanks for your help.

2Fategghead

Thats some great lookin bacon you got there Ron.

eenie meenie

Looks great Bacchus!!!! I'm going to have to join the bandwagaon and make some, it looks so good.

Bacchus

Thank You Mark, it sampled a few pieces last night, that I had to trim off before slicing. Diced em up and tossed in blazing hot skillet, then wrapped in a flour tortilla with some grated cheddar.

Bacchus

Thanks Tim.

Bacchus

Thank You Rebecca. It is so easy even I can do it.

HungryMan

Overnight some Ron.

Weekend Warrior

What temp did you cure it at? 38 or 39 degrees?

Bacchus

On the way Al.

Bacchus

40deg

Weekend Warrior

.

Bacchus

Not claiming that 40deg is/was ideal. But it is what it is, or was, or something like that.

Big'un

Looks great Ron! I like it thick.

Bacchus

Thanks Todd. Good to hear from you Buddy.