Made the second side of the pork belly from an organic hog that we bought and butchered ourselves a few months ago.
Best darn bacon I’ve ever made!
Hog was about 325 pounds, thick cut the belly (into the rib meat), Celery Powder Nitrite Cure (yes, I know it’s no different than lab made nitrite), 2.75% salt, brown sugar by eye, 10 days curing, maple wood smoked from a locally felled tree (Apple wood smoke is too light for my taste), 8 hours at about 235F till it reached 150F internal, 19 pounds pre cure, 15 pounds final yield.
Sliced on my Globe 500…half of us like it thick, other half prefer it thin…
Worth every penny, minute, and ounce of effort!
by Agreeable-Village-25
6 Comments
Hi /u/Agreeable-Village-25 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
You have a lot of bacon there, how delicious I love it!
Nice!! What did you do with the rest of the hog?
Don’t hog all the bacon
The only thing a dislike is the amount of fat on the bacon, but that’s a personal preference. Good job
I slice a lot of bacon and that’s some really good looking bacon. That looks killer.