Heritage Berkshire Pork Belly for Bacon

[William Landreth]

Found a good looking 9 pound Berkshire Belly. Did a ten day dry cure of salt/brown sugar/sodium nitrate.

One plain, and one with freshly cracked Telicherry Peppercorns ready for six hours of apple wood smoking.

 

[JonnyB]

They're prepped so nicely! Can't wait to see more

 

[Cliff Bartlett]

Gonna be good!

 

[Luke P]

William, your flair for the dramatic is respectable! You've got us all drooling and waiting for finished results. Those are nice cuts of pig. That fat layer on the back looks perfect.

 

[James N]

Those two are going to turn out great.

 

[ChuckO]

Can't wait for the 10 days to be up - going into this really nice

 

[Dustin Dorsey]

Looks great!