Bacon attempt 2!!!

toquina · May 2011

So I had made some bacon a weel or so ago and had got some great help form the eggheads here on the forum. So I have purchased a few more bellies and have added a few things from the original recipe.

2 cups brown sugar
1 cup kosher salt
2 tbsp black pepper
1 1/2 tbsp curing salt
1/2 cup maple syrup
Mix all dry ingredients and rub on pork bellies

Pour maples yrup over top of the bellies

Wrap in plastic wrap and place in fridge. Flip bellies over everyday for the next week

After day one

Looking forward to smoking these bellies
http://athomecooking.wordpress.com

Jerzee · May 2011

Lookin' good! Keep the daily pics a-comin'!

Hoss · May 2011

I WISH I could find fresh pork bellies locally.

Good luck with the bacon.

toquina · May 2011

I plan on it each day I need to flip the bellies and then next Wednesady the three hour smoke
http://athomecooking.wordpress.com

toquina · May 2011

My little town had a new oriental market open. All fresh meat and fish. Have become friends with the butcher, seems to be a very nice guy.

http://athomecooking.wordpress.com

Fidel · May 2011

Get some still on the hoof, a box of .22LR bullets, and a knife sharpener.

Hoss · May 2011

Darn good idea!

Hoss · May 2011

Good plan.Seems to be working well for ya.

BigDaddy - OCT · May 2011

I have to try that! None of my grocery stores carry them but I didn notice them at the Asian markets so Hoss, if you have one around with a good meat department you might give that a shot.

Bruce

Little Chef · May 2011

toquina: That looks good! Honestly, watched your previous effort, and curious as to how you liked the result without the curing salts. I've made bunches of bacon, but never without Prague powder. I see you added it this time. Was it more like salt pork last time? Also curious as to why 2:1 ratio of sugar to salt ...usually the other way around. Curious. Thanks.

Little Chef · May 2011

Hoss...You don't have an Asian market around??? :huh: And no local butchers market that can order some??? :blink: I think you may be missing some opportunities... :laugh: Hope all is well, my friend!

Hoss · May 2011

Thanks LC.Our closest Asain market is up in Memphis,not worth the drive.The only local butchers left just process whole animals for individuals.Guess I could buy a hog or do what Fidel said.The last time I had a whole pig processed,I told them I wanted the belly.When I opened it up it was already sliced.

stike · May 2011

can't you just order it at your grocery store?

toquina · May 2011

My last batch of bacon turned out pretty good I didn't find it to salty at all. So far with this batch the color is looking better I think that I will stick to the curing salt. As far as the sugar I am just experimenting i have found the bellies for so cheap that if it dosent turn out in the trash they go. I will keep posting photos of how they areprogressing. Do you have and pancetta recipes.

Bacon attempt 2!!!

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