Plan2build
New member
There are several projects rolling right now (jerky, capicola, salmon), but after a trip to the Asian market, I noticed the piles of pork bellies in the butcher case! They were all cut in 2lb chunks, so while not whole bellies, I picked up 4 of them to have a whirl at bacon. I used Brian's basic cure and saltbox method, but decided to skip the additional syrup. For the sugar component I used brown sugar and then to each piece of belly I added additional garlic, onion, and black pepper to impart flavor during the cure. So away we go with the 7-day flip and cure. Updates next week when removed from the cure. These will spend more time after the cure drying in the fridge, as I may not be able to get to smoke them right away...likely in two Thursdays.....