Pork First attempt at making our own bacon.

[sweetride95]

Hey, much appreciated. I saw somewhere to mix the sugar, pink cure and salt in big batches so its ready to use whenever. Any advantage? The pork bellies i used were really thick at one end, thin at the ores. I split them. Maybe the thicker ones cure longer? ??

I updated my post up top. #1 was .25%
I thought about mixing up a batch of salt, cure, and sugar. Never got around to it. I like making what I need each time.
The thick end should be done in 7 days. I did a split batch one time to see if time made any difference. One half went 7 days, other went 14 days. Rinsed, smoked, and processed out the same. We could not tell any different at all. 7 days minimum is how I go now. If it's convenient to go 10, hey man, it's 10 days, bacon turns out great. Very easy once you get your process dialed in .

 

[Gotbbq]

I updated my post up top. #1 was .25%
I thought about mixing up a batch of salt, cure, and sugar. Never got around to it. I like making what I need each time.
The thick end should be done in 7 days. I did a split batch one time to see if time made any difference. One half went 7 days, other went 14 days. Rinsed, smoked, and processed out the same. We could not tell any different at all. 7 days minimum is how I go now. If it's convenient to go 10, hey man, it's 10 days, bacon turns out great. Very easy once you get your process dialed in .

Really excited about this first trial. I logged how much of everything I used so I can adjust if necessary. I guess BBQ is all about waiting. Waiting for the bull to arrive, waiting for brisket to finish, waiting for pork belly to cure. All good. ??