First bacon

Discussion in 'Pork' started by herman4, Sep 19, 2011.

  1. herman4

    herman4 Newbie

    I just purchased 11lb belly. Do you trim of the rind or leave it on while curing and smoking?
    I cant find a store that carries any cure? Can anyone recomend a source? I live on the north shore of boston

    Thanks
     
  2. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I trim the rind, but some guys leave it on. 

    IMHO - Trimming it now, will give better cure & Smoke penetration

    Besides, your gonna trim it sooner or later!

    Any butcher supply store will have it, or ask for some at your local butcher shop.

    Where did you get the belly?

    Go back and ask them for some Cure #1.

         4oz. will cure 100# Meat

         1oz. will cure 25# Meat

    Do you have a Cabelas, Bass Pro or Gander Mountain around?

    Todd
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What Todd said!
     

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