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Posted on 3/18/13 at 10:43 am to Kantz
How long was the curing process?
Posted on 3/18/13 at 11:49 am to LSUTygerFan
8 days
Posted on 7/6/13 at 12:09 pm to Kantz
Bumping this thread for some advice.
Bout 6lbs of pork belly from the place on florida with the intentionof making some home made bacon.
Oak Grove smoke house is closed for the holiday weekend.
Cabela's either doesn't have the curing salt or their highly trained staff just doesn't know where to find it.
So, where can i find the curing salt in the BR area?
Also, what is the ratio of curing salt to kosher salt?
Do you coat both sides of the pork or just the meaty side?
ETA: got the curing salt from red stick spice company.
The lady there "Anne" i think was her name was very helpful with explaining the process and the amount of curing salt to use.
Can't wait to get started with this.
Bout 6lbs of pork belly from the place on florida with the intentionof making some home made bacon.
Oak Grove smoke house is closed for the holiday weekend.
Cabela's either doesn't have the curing salt or their highly trained staff just doesn't know where to find it.
So, where can i find the curing salt in the BR area?
Also, what is the ratio of curing salt to kosher salt?
Do you coat both sides of the pork or just the meaty side?
ETA: got the curing salt from red stick spice company.
The lady there "Anne" i think was her name was very helpful with explaining the process and the amount of curing salt to use.
Can't wait to get started with this.
This post was edited on 7/6/13 at 1:19 pm
Posted on 7/13/13 at 11:26 am to LSUTygerFan
Another bump.
curing is just about complete.
planning smoking it tomorrow.
Question: how long do you smoke pork belly?
curing is just about complete.
planning smoking it tomorrow.
Question: how long do you smoke pork belly?
Posted on 7/13/13 at 11:39 am to LSUTygerFan
6 lbs you'll want to smoke it about 1.5 - 2 hours. be sure and have some kind of liquid in a pan in the smoker.
Posted on 7/17/13 at 7:09 am to Rohan2Reed
Here's my first attempt. The piece I cooked had a pretty good smoky taste. Different than store bought stuff. Which isn't exactly a bad thing.
Pork Belly trimmed and seasoned with curing salt,kosher salt,table salt,black pepper,garlic and thyme.
Pork Belly after curing 8 days.
Pork Belly smoked to 150 degrees.
Pork Belly Cut in half after smoking.
First piece of bacon fried.
Pork Belly trimmed and seasoned with curing salt,kosher salt,table salt,black pepper,garlic and thyme.
Pork Belly after curing 8 days.
Pork Belly smoked to 150 degrees.
Pork Belly Cut in half after smoking.
First piece of bacon fried.
Posted on 7/17/13 at 7:14 am to LSUTygerFan
Well?? Was it good?? Nice cracklin' ring btw.
Posted on 7/17/13 at 7:16 am to LSUTygerFan
Fine looking bacon. I want to gnaw on that rind.
This post was edited on 7/17/13 at 7:17 am
Posted on 7/17/13 at 9:18 am to pooponsaban
quote:
Well?? Was it good?
I only cooked one slice as a test and it was really good. gonna cook some for breakfast this weekend.
I used pecan wood for this one. I think I'm going to try apple wood next.
Posted on 7/17/13 at 11:56 am to LSUTygerFan
How often did you put the curing salt and all of that on it? I am thinking of doing this for my birthday in August. I can think of no better present to give myself than bacon. 
Posted on 7/17/13 at 12:49 pm to Lynyrd
I just put it on at the beginning. And set it in the fridge for 8 days covered with plastic wrap.
Posted on 7/17/13 at 1:12 pm to LSUTygerFan
Sounds easy enough then. 
Posted on 7/19/13 at 12:27 pm to Lynyrd
Rebump...
Went to Le Marenita to get another pork belly today and they had none.
Where else in the BR area can I get it? I'm ready to make some apple wood smoked bacon this time.
Went to Le Marenita to get another pork belly today and they had none.
Where else in the BR area can I get it? I'm ready to make some apple wood smoked bacon this time.
Posted on 7/19/13 at 2:29 pm to LSUTygerFan
I want to try this. 
Posted on 7/19/13 at 5:32 pm to fatboydave
found fresh pork belly at whole foods. judging by appearance alone, their stuff is much better than the stuff from la marenita. of course it;s more expensive too.
This post was edited on 7/24/13 at 10:18 am
Posted on 8/2/13 at 4:31 pm to LSUTygerFan
Bought a pork belly today to do this tonight or in the morning. It is a 9 pound belly so will slice it in half and freeze the rest to try something else with it soon.
How much curing salt, kosher salt, brown sugar did y'all use?
How much curing salt, kosher salt, brown sugar did y'all use?
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