homemade bacon makin'

[sweathogger273]

Lol

 

[fuelman1]

Thanks guys great stuff, the hardest part is finding a butcher that will sell just the pork belly. They can make more money with it if they grind it up in the sausage I guess.
No secrets hogger, sounds like similar recipes

I found a wholesale place in Norcross that sells to the public. You buy a case at a time. It's 50lbs at once so you need freezer space. The price is good though. It's called BMP Meats. I don't brine mine. I use brown sugar, salt, sugar, pink salt, and course black pepper. Cure for a week. I rinse, pat dry, then put on a little brown sugar and a lot of course black pepper. I smoke with apple wood to 145-150 degrees internal temp. You can't get bacon that good in a store.

 

[sweathogger273]

Pink salt? I really only brine boars over 100 lbs,sows and pockets I just soak in regular apple vinegar to pull blood out. Same mix works wonders for catfish.

 

[Eglock86]

Yeah pink salt is curing salt

Pink salt? I really only brine boars over 100 lbs,sows and pockets I just soak in regular apple vinegar to pull blood out. Same mix works wonders for catfish.

 

[sweathogger273]

Kool I'm tracking now sir. Might have to make plans to meet u and try this bacon sir.

 

[GreenPanther]

Good work, man!

 

[DinkyDau]

To bad wild hog don't have a thick pork belly;..

 

[sweathogger273]

That's your I wanna trap some young pigs/piglets to raise just for that.

 

[George P. Burdell]

nice. what temp are you smoking at?

 

[jburton3]

You obviously love America. Thank you for your Americanism!