Time to cure and smoke some bacon - $3.49 @ Costco

[kennethk]

Maybe do half bacon and half pancetta

 

[TheRicker]

Please take some pics along the way in your processes. I’d be very interested in seeing how you do it. I’ve never cured a belly before. I’ve smoked and eaten them but haven’t cured one. Good luck.

 

[SmokeOCD]

The easy way... I used to use pink salt and smash herbs in a mortar n pestle - all great stuff, but I got lazy.
This is super easy - you'll taste the salt, the smoke, the meat. Salt it this weekend, rinse it off in 7-14 days whatever your schedule is, and smoke it. Hopefully @kennethk has something less boring for you to read.

 

[kennethk]

This came from Guga on You Tube. His secret ingredient is Ponzu sauce. Cut belly in half - put in zip lock bag - add cure salt and seasoning - rest in fridge 7 days - smoke to 155 - cool - slice - vacuum seal in 8 pieces per bag

- fry on blackstone for weekly breakfast sandwiches

 

[kennethk]

These pictures are from the last time I made the

bacon