Pityfull looking bellys for bacon

[Walking Dude]

My first attempt, and am NOT fingering on the best results...........

meat side of the belly



thickness shot........MAYBE 1/2, MAYBE up to 5/8ths to 3/4's in other parts




rubbed and wrapped........curing this simple.........just tq and brown sugar.....tblsp each........each half weighed in at 2 pounds........and this is WITH the skin on..........WOE IS ME



okay folks.........question.........how long do you think i should let these cure...........no way 7 days, for no thicker than these slabs are........

[Slanted88]

Be fine..I ain't never done this gig! It's on the do gig! From what I seen, you are there. As Louie say's, calm down baby.....Me ahhhh!

[Walking Dude]

just what IS a gig anyways? been meaning to ask that. to me, i GIG for frogs!~

my WORRY is, after i take the skin off, my bacon will be less than 1/2 WIDE........

[SmokinLee]

Seems like 3 to 4 days would work, but I don't think it would hurt any to let it go 7. They don't look so bad, nice lean/fat. Just a little thin is all, maybe you will be pleasently surprised.

OK on edit; I typed this message before you posted the skin thing. Id move back to 4 days

[Walking Dude]

i let em go 7 days, i will have to soak em, cause i know they will be salty

my 2 lb loin, i let go 5 days and was perfect........and it was like 3 diam.

[bb53chevpro]

Steve, I would do 4 - 5 days. Like you said, you can always soak them in cold water (changing the water every 1/2 hour) to pull the salt back out.
Looks like a great start buddy.

[Richtee]

With the correct amount of cure and salt.... it should not matter Steve. The soak is always an option.

Geez it's nice here :{) Too warm to cure in the garage tho.

[Walking Dude]

With the correct amount of cure and salt.... it should not matter Steve. The soak is always an option.

Geez it's nice here :{) Too warm to cure in the garage tho.

like i said, tablespoon each of tq and bs........

where IS the kick button.........i will show you WARM ! ! ! ! !

[BigRedQ]

Steve,


not sure how I missed this. Dude, Your bacon looks fine. a little thin but who cares, you'll have plenty. 3 - 4 days on the cure I think is fine, 7 wont hurt a thing. Personally I don't think I'd soak them, maybe rinse a bit. I like salt though, but doubt you'll have much if you don't soak.

I'm looking forward to this one buddy. I'll be ordering some more next week.
points for finally getting off your butt and doing this.

[Texas-Hunter]

They look better than what I have... I cant seem to find any here...

[BigRedQ]

They look better than what I have... I cant seem to find any here...

all them hogs in Texas and you can't find any

[Texas-Hunter]

I try to only shoot the 60 to 100 lb sows or gilts... Not much in bellies on them..

[travcoman45]

like i said, tablespoon each of tq and bs........

where IS the kick button.........i will show you WARM ! ! ! ! !

Steve, yer usin bullsh*t in yer bacon cure?!

I thought ya saved that just fer here on the forum dude!

Sorry steve, ya left the door wide open on that en, opportunity knocked an I just had ta answer ya know!

Good luck on the bacon buddy!

[Walking Dude]

Steve, yer usin bullsh*t in yer bacon cure?!

I thought ya saved that just fer here on the forum dude!

Sorry steve, ya left the door wide open on that en, opportunity knocked an I just had ta answer ya know!

Good luck on the bacon buddy!

HUH !?

[irishteabear]

It looks good so far, Steve. I'll be doing the same thing when and if I ever find some bellies.