Pork belly, yum!

[Lightcs1776]

Well done! Now I want to try doing that.

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[oc_in_fw]

My understanding, as is, it'll keep in the fridge for 10 days. Vacuum sealed and frozen, months. But I doubt it'll last past April since I absolutely love bacon!

Bacon is one thing in my house that will never spoil. My grandson tears it up. Great looking bacon, BTW

 

[oc_in_fw]

my boys love pork belly. we get it thin sliced for Korean BBQ. After it’s cooked you dip it in toasted sesame oil with salt. They also picked out these pre made on the sticks for me to grill for them. View attachment 1235295

Dang.

 

[DCRIII]

Bacon is one thing in my house that will never spoil. My grandson tears it up. Great looking bacon, BTW

Thanks.
Here soon I'm going to take what I learned through making this bacon and try my hand in curing some Canadian bacon using pork loin. Takes a little longer, but the steps are pretty much the same.

 

[VerbaVolant]

So, what plans do think I have for this pork belly?...

Let me guess...

Spoiler

 

[DCRIII]

Let me guess...

Spoiler

View attachment 1246157

That's why a balanced diet is important, otherwise I couldn't cure my own bacon and eat it too!

 

[Mustard Seed]

I make pork belly "burnt ends".

 

[ksblazer]

Smoked pork belly is a favorite of mine. Buy a 7lb belly. Freeze half of it and smoke the other half. Then smoke the other half later.

 

[TexLaw]

Smoked pork belly is a favorite of mine. Buy a 7lb belly. Freeze half of it and smoke the other half. Then smoke the other half later.

If I were to do that (and I think I will), I'd smoke both halves at the same time and then freeze.

 

[Lightcs1776]

If I were to do that (and I think I will), I'd smoke both halves at the same time and then freeze.

I'd smoke both halves, eat them both, then tell my doctor that I have no idea why my cholesterol is high. [emoji23]

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[Tirvine]

Planning to make a pate de Campagne with pork belly, country ham, pork shoulder, cream, etc.

 

[DCRIII]

I've got another 10.5 pounds that's done curing and ready to be smoked tomorrow.
Got a nice smoker a couple weeks ago, so this is a great opportunity to really test it out.
Half of this is being gifted away.

 

[2Vu5_T]

Great for pork adobo. Loads of healthy fat. My wife always has me get some pork belly, when they have good pieces (more meat than fat). While I don't mind the fat at all, she prefers the cut that way.

 

[DCRIII]

Here's the latest batch of bacon I cured. This time around I had a nice smoker to finish it up. Hickory smoked in a Pit-Boss vertical pellet smoker for 4 hours until the internal temperature reached 150 degrees fahrenheit.There's not a store bought bacon that will ever compete with this!
The two vacuum sealed bags are what I gave away. That portion actually turned out to be meatier than the portions I kept, but have absolutely no regrets in that regard.