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I have just finished applying the dry cure to the belly. Right off the bat, I will say sorry for not having pictures of the entire process. We had company pop in while doing this.
Recipe: 1 kg/ 2.2 lbs of pork belly
100 grams/3.5 oz of sea salt
50 grams/1.75 oz of sugar
Cure as required by it's directions (I will be cold smoking this bacon)
****NOTE: If using Tender Quick, the salt content will be different.****
I personally do not use TQ but do use Sure Cure which calls for 1.5 table spoons of cure for every 25lbs.
I have just shy of 25 lbs of belly ready, so I used 1.5 tbs of cure.
Cut the belly up into approximately 2lbs pcs (giving me 10 pcs of belly) and weighed out 10 bowls of dry cure. (adding cure accordingly).
Rubbed all of the cure into each piece, making sure that all is completely covered including skin. Slide into a ziploc bag, remove air and seal. DONE.
Place into fridge skin side down, flip once a day for 5 days.
Remove from bag, completely rinse in cold water. Slice a bit off and cook for taste. It will be too salty. Place into a pot of cold water for 1/2 hr, and slice another piece for tasting. Repeat step if needed.
Once salt level is reached to your personal liking, pat dry with towel and let stand in fridge over night.
Now ready for smoke. I will cold smoke for about 10 to 12 hrs (the color of the belly is how I tell its done (not the time).
If hot smoking take to 140 internal.
I will be smoking this on Sunday along with another batch of sausage. More pics will be posted then.
Thanks for viewing my bacon process.
Recipe: 1 kg/ 2.2 lbs of pork belly
100 grams/3.5 oz of sea salt
50 grams/1.75 oz of sugar
Cure as required by it's directions (I will be cold smoking this bacon)
****NOTE: If using Tender Quick, the salt content will be different.****
I personally do not use TQ but do use Sure Cure which calls for 1.5 table spoons of cure for every 25lbs.
I have just shy of 25 lbs of belly ready, so I used 1.5 tbs of cure.
Cut the belly up into approximately 2lbs pcs (giving me 10 pcs of belly) and weighed out 10 bowls of dry cure. (adding cure accordingly).
Rubbed all of the cure into each piece, making sure that all is completely covered including skin. Slide into a ziploc bag, remove air and seal. DONE.
Place into fridge skin side down, flip once a day for 5 days.
Remove from bag, completely rinse in cold water. Slice a bit off and cook for taste. It will be too salty. Place into a pot of cold water for 1/2 hr, and slice another piece for tasting. Repeat step if needed.
Once salt level is reached to your personal liking, pat dry with towel and let stand in fridge over night.
Now ready for smoke. I will cold smoke for about 10 to 12 hrs (the color of the belly is how I tell its done (not the time).
If hot smoking take to 140 internal.
I will be smoking this on Sunday along with another batch of sausage. More pics will be posted then.
Thanks for viewing my bacon process.
:)
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