Bringing home the Bacon.


 
Matthew

Matthew

TVWBB Pro
1st time trying to smoke and cure my Pork Belly... I got a 13 lb belly that is trimmed on one side and a fat layer/skin on the other. Is this where the Chicarrones come from? Is it difficult to make? I cut them into thirds and one of the thirds I cut in half. I am wanting to make a two different flavors.. I am guessing around 2.5 lbs each on the half of a third... I could not fit some of the belly in the freezer bag, so I trimmed some off, will fry some of the uncured fresh side up tonight... Just to see what that tastes like. lol

I have access to MTQ and the local butcher shop has 5 other cure mixes available. What should I look for in the ratio's?

Pics soon to follow..
 
4.5 lbs of slab in 2 pieces. It is done curing and is drying out and getting the pellicle ready.



Ready for the Cure.



Curing.

 
Cinnamon and Sugar, the fave....



Grilling



Sliced.



Fryin



Brown Sugar and Cracked Pepper.



Thanks to all that helped, Bob and others...
 
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