Bringing home the bacon!!!

[gsganzer]

I was getting ready to start brining another one, but I had to back down. A customer needs me to go to FL for 2 weeks and then to Taiwan for 3, with no real gap in between. I was really getting pumped to make another one. I guess it will have to wait.

 

[HawkinsHollow]

IT ON!!!!!

Time to look re read this thread!!

 

[gsganzer]

IT ON!!!!!
View attachment 2263716
Time to look re read this thread!!

Good luck!!! That looks like a really good belly.

When I was looking at recipes, I came across a site that had an ingredient calculator that simply adjusted for the actual weight of your belly. Regardless, adjust your ingredients per the weight.

 

[HawkinsHollow]

Good luck!!! That looks like a really good belly.

When I was looking at recipes, I came across a site that had an ingredient calculator that simply adjusted for the actual weight of your belly. Regardless, adjust your ingredients per the weight.

I think I'm going to do clovers dry rub on 5#s and follow the recipe posted on the first page with the other 5. Where does one find this prague powder? Grocery store or an online thing?

 

[CloverKnollFarms]

I think I'm going to do clovers dry rub on 5#s and follow the recipe posted on the first page with the other 5. Where does one find this prague powder? Grocery store or an online thing?

Amazon. I've never seen it in a grocer

 

[gsganzer]

I actually found Prague powder (curing salt) at Academy Sports, in the grilling section. It's commonly used in making jerky.

 

[HawkinsHollow]

Ok!! Cut an 11 lb belly in half and followed the recipe linked on the first page with the nice calculator. Taking the skin off kinda sucks, but whatcha gonna do? Should be ready to smoke Sunday afternoon!! Stay tuned.

 

[RayIN]

Odd; we were in Sams Club this afternoon, walked by the meat displays and saw pork belly sliced about 3/8" thick. what the heck is that for?

 

[gsganzer]

Ok!! Cut an 11 lb belly in half and followed the recipe linked on the first page with the nice calculator. Taking the skin off kinda sucks, but whatcha gonna do? Should be ready to smoke Sunday afternoon!! Stay tuned.

You mean next Sunday right, or have you already got a few days into brining it? How many days are you brining?

I know when I did mine, the anticipation was a killer. Every day I kneaded the bag to work the brine around was another tease.

 

[HawkinsHollow]

I used that little calculator thing and it said 2.8 days of wet brining. Does that sound right?