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  • Pork Belly/Bacon Question

    Just bought two pork bellies to make some bacon. I've made bacon before, but the bellies I got previously were no where near as big as these! These are about 12 pounds a piece and easily 22-24 inches long. No way that will fit in my smoker!!! Question is can I cut the belly in half, brine both pieces together (or separately as two different recipes?) and then smoke in smoker with each one on it's own hanger? Basically..Can I cut the belly in half?

    Thanks...

    Dan
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  • #2
    Yes it's fine to cut it in half, no big deal ! I cut mine in half all the time
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    • #3
      Dang that was a big pig. Sure... cut ‘em. Obviously if you use 2 diff. recipes, weight each and use cure in the amount for THAT hunk.
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      • #4
        When I did my bacons mine were always that size and I definitely cut them in half. After I got a few bellies under my belt it was fun to experiment with different flavors. If you do that, put different color tie ties on the hangers so you remember which is which!
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        • #5
          Yes, I always split them, sometimes thirds. Just figure the cure for each separately.
          Mark
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          • #6
            Originally posted by Mark R View Post
            Yes, I always split them, sometimes thirds. Just figure the cure for each separately.
            X2 and as everyone above. I usually weight them, trim and then cut them to easy to measure pieces...like 2.5 or 3 or such. Not 2.68 Any extra trimming is great for sausage, burgers or such.

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