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13# of belly

KokemanKokeman Posts: 816
edited 8:02PM in EggHead Forum
I cut the slab into 6 pieces and cured. I cured 5# with maple syrup and brown sugar, 4# with just salt, 2# peppered and 2# with hi mountain buckboard cure. I smoked @ 200 with hickory.
Pulled @140
Cooled overnight and sliced
Fried up some maple for BLTs

It is very good, But next time I won't use hickory on the maple bacon. It overwhelms the maple favor. I think I will try maple or cherry wood.


  • SundownSundown Posts: 2,961
    Damn, that looks good! Do you refrigerate or freeze?
  • KokemanKokeman Posts: 816
    I put them in food savers, half pound in each and froze.
  • FiretruckFiretruck Posts: 2,678
    Goodlookin bacon, is the skin on or off?
  • Rolling EggRolling Egg Posts: 1,995
    Thats looks amazing. I love some bacon. I think you just gave me my next cook. Whats a good price to buy the meat? I've never done this so If you would tell me what to buy and whats too high. Thanks
  • KokemanKokeman Posts: 816
    I cured and smoked with the skin on and removed before slicing.
  • KokemanKokeman Posts: 816
    I have bought some for about 2.50 or so a pound. As for this batch I won a half of hog in a raffle, So 80# of pork for 5 bucks.
  • FiretruckFiretruck Posts: 2,678
    check, thanks, I'm gonna call the butcher today.
  • Amazing. It looks so good...especially considering the original pic.
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