Tripped over a 13 lb belly today shopping at an Amish market. Couldn't resist so it came home with me. :banana_smiley: It still has the skin on it. Have a couple of questions before I tackle it. I know to trim it to fit zipper bags but how much fat do you leave on? I assume a filet knife works best for taking the skin off? I have TQ, pink salt and BBB mix. Is there any difference in the end taste, curing times or results between the three? Monday is my last day of work for the summer so I can get my smoking fixes again. :bounce:

You leave most of the fat... unless you want leaner- and "thinner" bacon. And TQ/#1 are not seasoned as the BBB cure is...your choice.

You leave most of the fat... unless you want leaner- and "thinner" bacon. And TQ/#1 are not seasoned as the BBB cure is...your choice.

Ok, that's what I figured. Thanks. I've waited a long time to do this. Couple more days and the process will start. :banana_smiley:

Nice...yer gonna love the stuff. I use a little garlic, onion and CBP for seasonings, and usually TQ. I have used #1 once... remember to add salt if ya use it.

And as far as TQ... I used 2 teaspoons/Lb. instead of the 1 tablespoon...as there's alot of fat that doesn't need curing in bacon. Pay particular attention with the cure on the meaty portions.

Nice...yer gonna love the stuff. I use a little garlic, onion and CBP for seasonings, and usually TQ. I have used #1 once... remember to add salt if ya use it.

And as far as TQ... I used 2 teaspoons/Lb. instead of the 1 tablespoon...as there's alot of fat that doesn't need curing in bacon. Pay particular attention with the cure on the meaty portions.

I'm debating whether to use TQ and BS or use the BBB kit. Right now I'm thinking the TQ, but I have been known to change my mind at the last minute. :lol:

I'm debating whether to use TQ and BS or use the BBB kit. Right now I'm thinking the TQ, but I have been known to change my mind at the last minute. :lol:

Whichever you decide make sure to desalinate after curing to get the amount of saltiness you like. I like to scrub the brine/cure off with a little scrub brush, then fry a little slice. If it is too salty, soak for an hour in cold water. Take another taste. Keep soaking until its right.

I'll be watching this one .still looking for my belly:thumb:

I got no problem finding my belly but that has little to do with makin bacon:lol:.........eating bacon maybe...........

Lookin forward to seeing how this turns out...

Dawn
You are going to love the bacon - I have a freezer full of it right now and man it is good

I'll be trying to learn from this post. I went to my butcher this weekend to get some belly, but he said they won't be in until tomorrow, so I'm hoping to get some pointers and views from here prior to starting....Thanks all.