The Texas BBQ Forum

Got some pork belly going through the final parts of curing and will be finishing tomorrow. I did my usual dry/wet cure. Dry cured with salt for 12 days, then in a brown sugar/pink salt bath for 3 days. Going to rinse it and let it dry tonight then pepper it up and smoke it tomorrow. Pics of the slab when I get home!

I am looking forward to your photos. I to am out of bacon, my vendor has the bellies (farm land I think). I have to buy a full case, about 60#. CF

Here it is before smoke. Simple cure and then peppered. I cut about a 4lb chunk from the 10 lb slab for this batch. I have a piece I'm gonna use for pork belly po' boys also.




It's been raining all night and when I got home before the storm, I didn't think to move any wood under the carport. So needless to say, I've gotta dry some wood before I can begin..

ChileFarmer wrote:I am looking forward to your photos. I to am out of bacon, my vendor has the bellies (farm land I think). I have to buy a full case, about 60#. CF

I would be in literal hog heaven with a full case of pork belly! I buy beef cheek for barbacoa tacos by the half case here. 20lbs lasts us a good while too. I usually do that in the oven though, but next time I'm gonna pit it and see how it goes. Give it a couple hours of smoke before the oven at least.

5.5 hours at 180 degrees and poof! I'll get some slices after it rests a bit.

Do you realize the pain that you're causing your feller members

td that's lookin purdy special

Looking like bacon, sliced thick or thin? what kind of smoke? CF

ChileFarmer wrote:Looking like bacon, sliced thick or thin? what kind of smoke? CF

I sliced 'em thick! Smoke was from white oak. I wanted to hit it with apple, but forgot to grab it at the store when I was there