The wait begins

[irishteabear]

Trimmed and cut 12 lbs of belly down to two pieces, one 5 lbs and one 4 lbs. Rubbed both pieces with BBB cure according to the directions. Into the zipper bags and the fridge they went. Plan is to flip them daily and check them in 10 days. Suggestions?



Uses for pigskin? Besides a football, suggestion courtesy of my younger son.

[Fishawn]

Heck Dawn, kids can play Nerf football till they get a little older, we want the Bacon

[Bbqgoddess]

the WAIT! I hate the WAIT! you will be justly rewarded tho Dawn! My suggestion is to be prepared to hide some or you wont get any!

[Richtee]

You can deep fry out the skins in strips for pork rinds. Just remember you will end up with more "oil" than you start with! Or they can be cooked up in a mexican dish whos name escapes me...hot as blazes...dang...good stuff tho!

Yes, the wait is the rough part. But worth it!

[Scarbelly]

You are gonna love that bacon - I would be trying the fried skins if it was me for sure

[crusty ol salt]

You can deep fry out the skins in strips for pork rinds.

now if you took them straight from the fryer and into smoker...

good luck, i'm looking forward the final results

[grothe]

Got mine in the freezer along w/ the ham skins, let us know what ya end up doing with them.
Looking forward to seeing your bacon smoked

[Dionysus]

Or they can be cooked up in a mexican dish whos name escapes me...hot as blazes...dang...good stuff tho!

Rich, was this it?

Chicharron En Salsa Verde (Fried Pigskin in Green Sauce) .....

http://www.bigoven.com/59280-Chichar...29-recipe.html

[Richtee]

Rich, was this it?

Chicharron En Salsa Verde (Fried Pigskin in Green Sauce) .....

http://www.bigoven.com/59280-Chichar...29-recipe.html

Yes! Dang it's tasty!

[smokeguy]

Great start! I've been wanting to do that too but after I saw the belly and looked into how to make it, I went back and they didn't have it anymore and haven't since. Got to wait until I get to a real city!

[irishteabear]

Decided to throw the skin in the freezer for now. Don't have time to figure out what to do with it right now.

Bacon is coming along nicely by the looks of it.



I can see the color starting to change, there's more liquid in the bags and it seems to be firming up a bit.

[Zeeker]

Looking good Dawn...

[curious aardvark]

you can run the skins through a dehydrator and cut up small for dog treats. I do that when i can be arsed

bacon's looking good. I like to leave cured meat till it's reabsorbed most of the liquid that comes out in the first few days.

I think it makes for a more tender product, dunno if it actually does, but it's what i do anyway

One thing you can do, is to get some loin steaks/chops and cure them up - takes about 3 days and gives you some delicious bacony chops to tide you over till the bacon's done :-)

[Texas-Hunter]

Rock on Dawn!!! Great to see you test driving some bacon..

[doctor phreak]

looks like a great start dawn....this what gets me is the wait as well....but in the end it will be way worth it...