Had to travel a ways today....but I got a case of pork bellies.

Not cheap. 3.79 a pound. 36 pounds


Planning on making my own bacon.


Planning to cure and hot smoke.


Anyone got a good recipe? Nothing too fancy.....

Do yourself a favor and brine one (or even a half) and smoke it to about 175-180* then cut it into burnt end size cubes, toss it in your favorite bbq sauce and put them back on the smoker until they're like butter. Pork belly burnt end sliders are THE BOMB!!!

This is one I've tried before that turned out well.

http://ilovemeat.com/homemade-bacon-part-1-cure/

Ive done the Alton Brown recipe that Judman has posted.

Always comes out great.

Id split a couple and try some different recipes before i comitted the whole case.

Jim,

I'm available as an impartial taster !

Send me a bunch, & I'll get back ta ya, when I run out.

Try this:

1tsp curing salt.
3tbsp canning salt
3tbsp dark brown sugar
1/2-1 cup of real maple syrup
2-3 tsp fresh ground pepper
1 up bourbon

Cut the belly into chunks that will fit in a gallon zip lock.
mix the above ingredients after warming in a microwave
pour the ingredients over a chunk of belly in a gallon zip-lock

Refrigerate for 10 days-2 weeks and turn once in a while.

Smoke it to 165 internal temp.

You cannot mess it up.

Jim I am a simple guy and like simple solutions. So for my bacon recipe I simply mix half non iodized salt with half brown sugar. I cut the bellies into 10" slabs, coat both sides with salt /sugar rub.

Place in Frig in a pan ( you will have a puddle of juice) the salt draws out the moisture, drain and recoat every 24 hrs. Do that for 3 days. You will feel the pork start to stiffen up that means it is curing.

Rinse bellies in cold water, Then place in the smoker and smoke to an internal temp of 140 deg.

I like that it is nitrate free. Keep in mind it will require refrigeration or freezing, unlike the nitrate cured stuff.

You can add pepper and various spices to rub if you like.

This. Just did some yesterday as well as cut up some fresh elk BS and tenderloin. I leave my in a bucket for a week in my shop beer fridge...

And this!! You need to try this!! Oh fuuck buddy, make ya reach around your momma and slap your grandma!!!😂🤣