Homemade Bacon

[mark46th]

Bought a nice piece of pork belly (10 lbs) at Costco. I used it to make bacon. First 2 pics are different views of the raw product. 3rd pic is brine ingredients.

First step was to remove the pork belly from the package, wash, pat dry then cut into thirds. Second step was to mix the brine. I injected some of the brine into the pork belly pieces. Next I placed each piece into a ziplock bag with a cup of the brine. Seal the Ziplock bags and place the bags in the refrigerator. Leave them there for 2-3 weeks. After the brining, I smoked the pieces using Pecan wood at 225 degrees for about 2-3 hours, getting the internal temp to 150-160 degrees. After cooling, I vacuum packed them until ready to cut and cook...

[mark46th]

Here are the last three pics of the series... Brining in Ziplock, vacuum packed after smoking and sliced, ready to cook...

[JJ_BPK]

IF, I say if you need a comparatively independent, impartial, non-judgmental, but fair product taster/tester..

I volunteer my services..

:lifter:D:lifter

[mark46th]

Next time I am in Florida!!

[cbtengr]

Looks great!

[Roguish Lawyer]

How is the belly on a boar? Enough fat to make bacon? :munchin

[mark46th]

Generally not fat enough for bacon, R.L. The boar tend to be on the lean side. When I make sausage out of it, I use 50% boar, 40% store bought pork and 10% beef fat...

[Roguish Lawyer]

Generally not fat enough for bacon, R.L. The boar tend to be on the lean side. When I make sausage out of it, I use 50% boar, 40% store bought pork and 10% beef fat...

Can you smoke the shoulder?

[mark46th]

Yes, but it tends to be dry. The loins and tenderloin, however, are delicious. I keep these pieces and have the rest ground up. I use it to make sausage. , I'll bring you some...