Bringing home the bacon!!!

[CloverKnollFarms]

Just put another 10 pounds in cure today. Using dry cure instead of wet

 

[CloverKnollFarms]

Sliced 9 pounds today!

 

[Molalla1]

Sliced 9 pounds today!View attachment 2184029

Nice Clover!

 

[gsganzer]

Clover,
I'm getting ready to make another 2 lb belly, I just pulled it out to thaw. Can you share your dry rub recipe?

I'm thinking of trying this Cajun bacon recipe.

Cajun Bacon Recipe

 

[CloverKnollFarms]

Clover,
I'm getting ready to make another 2 lb belly, I just pulled it out to thaw. Can you share your dry rub recipe?

I'm thinking of trying this Cajun bacon recipe.

Cajun Bacon Recipe

Let me get back home and I'll post it. It is the best I've found for traditional hickory smoked bacon

 

[Sprinkler Fitter]

Clover,
I'm getting ready to make another 2 lb belly, I just pulled it out to thaw. Can you share your dry rub recipe?

I'm thinking of trying this Cajun bacon recipe.

Cajun Bacon Recipe

Did you cut one in 1/3’s or do you find them that small?

 

[CloverKnollFarms]

Clover,
I'm getting ready to make another 2 lb belly, I just pulled it out to thaw. Can you share your dry rub recipe?

I'm thinking of trying this Cajun bacon recipe.

Cajun Bacon Recipe

Sorry, forgot...

For. 5lb belly...
1/4 cup kosher salt
1/4 cup brown sugar
1tsp Prague powder #1
Coarsely crushed black pepper (amount to your preference)

I blend it all together in a blender.

Coat both sides of the belly

Place fat side down in a ziplock or other plastic container

Flip after 5 days

After 5 more days, smoke to an IT of 150F, at 180F for approx 4-5 hours.

 

[gsganzer]

Did you cut one in 1/3’s or do you find them that small?

I've only been able to find 2 or 3 lb. Nothing larger. I'm looking to see if I can find another source nearby. I can probably get them in Muenster, north of me. It's a big German/Chech community with a lot of meat markets and butchers.

 

[CloverKnollFarms]

I'm lucky to have the ability to buy full hogs, and when that runs out, Costco carries 9-10lb pork bellies

 

[gsganzer]

Sorry, forgot...

For. 5lb belly...
1/4 cup kosher salt
1/4 cup brown sugar
1tsp Prague powder #1
Coarsely crushed black pepper (amount to your preference)

I blend it all together in a blender.

Coat both sides of the belly

Place fat side down in a ziplock or other plastic container

Flip after 5 days

After 5 more days, smoke to an IT of 150F, at 180F for approx 4-5 hours.

I've seen this recipe before. I'll probably do my next one with this, before I try the cajun recipe. What wood are you smoking with?