First try at bacon

[mcinore]

Ok so I want to try TheSneakyZebras recipe for bacon. His recipe calls for 5# of pork belly. I have a 13# belly and now have 2 halves 6.5# each. Will his recipe for 5#s of pork belly be ok with the 6.5# pieces or do I need to make more of the rub? Here's the recipe
-5 pound belly (skin on, this actually helps protect the fat. Skin on especially if you hot smoke).
-50 grams Kosher salt
-12 grams pink salt
-50 grams Brown Sugar
-60 milliliters maple syrup (optional)

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[DivotMaker]

If you want the real scoop on bacon, go to Brian (Pork Belly) or Martin (Digging Dog Farm).  Hands down, the resident experts!  We don't hear much from the zebra these days - unfortunately.

[mcinore]

Thanks....Mike

[Pork Belly]

Not to knock anyone's recipe but......
I have a simple solution http://smokinitforums.com/index.php?topic=1797.0
If you make the Basic Dry Cure that is listed in that link you apply it in the "salt box" method.
basically you dump some cure in a baking pan, pat dry your meat then roll it around in the cure until it is covered. You don't need to cake it on just apply an even application. There are more details in that link. Good luck.

[mcinore]

Thanks Brian I'll give it a shot.

[mcinore]

Thought I'd give an update on my bacon making. Very happy with the results thanks Brain for the recipe simple and straight forward with great results. Here's a few pics.

[Pork Belly]

I like the color, how was the taste? Often it seems too salty the when fresh but it mellows after a day. I am not sure why that happens. You might consider placing the bellies the other direction on the rack. If you look at the ends you can see where the fat melted a bit. It is not a huge issue, just a consistency/texture thing.

[BedouinBob]

Way to go Mike! Nice looking bacon.

[AngieSmokes]

Looks amazing!!

[mcinore]

Thanks all . Brian really nice flavor and not too salty at all. I will definitely turn them the next time cause they were a bit messy.

[DivotMaker]

Fine looking bacon, Mike!