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Help needed / Bacon from Costco Pork Belly

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Comments

  • Mickey
    Mickey Posts: 19,768
    Wolfpack said:
    When I have made bacon it was on a whole belly and the cure largely only hits the top/bottom. As this was sliced pieces you are getting more cure vs the whole belly route. Might be fine, but highly recommend a test fry piece. You can help too salty with extra soak time, but once sliced you are stuck. 

    Learned this lesson the hard way. Still have around 5 lbs of bacon in the freezer that I use in pancetta style adds- it’s way too salty to eat as bacon. So I always test fry a piece now to make sure I’m happy with the flavor. 
    Thank you
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • caliking
    caliking Posts: 19,780
    Looks like its shaping up well, @Mickey

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • blind99
    blind99 Posts: 4,974
    You are on the way! Time in the cure for something like that - you may be done by 4-5 days and certainly done at 7. Checking for saltiness is a great idea. Rinse, slice off a few pieces, fry it up and check. Holy cow sometimes it’s so damned salty you wouldn’t want to eat it. If so give it six hours in cold water in the fridge and try again. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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