bosco

Pork Belly Bacon ... let's do this

5 posts in this topic

My buddy and I were st our local butcher this morning and they had full pork sides on sale.  The butcher offered to remove the rib and some skin and groom up as much as we wanted for bacon. We ended up with a 7 lb. belly. 

 

I used the the art of charcuterie brine recipe and we decided on a smoked paprika and maple syrup for flavour.  If all works out this should be a good go and something that I may do more often.  May need to look into a slicer now....

 

anyways letting this go for 7-10 days in our cure before we smoke it.  

 

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Marty, JayhawkPharmer and TKOBBQ like this

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Bosco can't wait to see the finish product, first sausage now bacon wow!

 

Garvin

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bosco - this should be a gastronomic delight.  Can't wait to see the finished product.

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