pac, I bet you're VERY sorry you told us about the bacon when you first started. You should have started your thread when you were ready to be takin' the bacon out of the smoker. Kinda like a pregnant woman telling people her "due date" but the date she gives them is a couple weeks after the real expected due date.
"Cooking is the art of adjustment". ~~~Jacques Pépin
OK! Things are finally starting to happen.
I'll bet I've got a good cup of juice in the bag.
So after swishing things around a bit and rubbing the meat on both sides, I flipped it again to fat cap down. I'll start turning the slab over every twelve hours or so now. It seems like the right thing to do.
__________________ Give us this day our daily bacon.
Makin' Bacon!pacanisMy first attempt at making my own bacon :pig:
I will start this week long process by showing the pics from last night.
The pork belly.
The rub, or cure.
Sugar- 1/2c + 3TB
Kosher salt- 2TB + 2tsp
Pink curing salt- 1-1/2tsp
Placed in a lasagna pan and rubbed all over.
And then placed into a ziploc bag and back into the pan.
This will now be cured for seven days in the refrigerator.
During this time it is supposed to prodice liquids which will be "massaged" back into the belly so the cure stays evenly distributed.
To be continued...3 stars