Smokin-It User Forum!
Recipes => Bacon! => Topic started by: Jimeo on June 01, 2018, 11:05:43 AM
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I picked up some belly from the local Publix today, skin removed, and discovered at home after removing from the packaging they had also removed a lot of the fat cap. Was hoping to make some bacon and now wondering if I should. Curious if anyone has made bacon with a similar hack job? Or possible other use for this otherwise nice looking slab. Any input would be appreciated!
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Anyone think my cure time will be affected by the lack of a fat cap?
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If you decide to do something besides bacon, you could do pork belly burnt ends. Here a link from a previous post and they looked mighty good. https://www.smokinitforums.com/index.php?topic=6757.msg61629#msg61629
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Thanks for the reply David, that’s exactly what I did with some of it! :) I decided to roll with the bacon plan with the rest of it. Probably going to be some pretty lean bacon... ::)
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Jim,
Those burnt ends look delicious!
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Jim, They look mighty tasty. I lost my invitation to come by for a sample :)
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Anyone think my cure time will be affected by the lack of a fat cap?
Dry cure time is generally 7 days per inch of belly, so if it's really thin, it might cut down your cure time. But I'd probably still go 7 days minimum.
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Well, it’s not the prettiest bacon but it sure tastes good... ;)