Makin bacon....

Hello - Good Morning - Howdy - Whats up or WHAZ UP....... What is with that saying anyway, hhhmmmm??? Well, as the title states, I am makin bacon. I had 3 pork bellies left in the freezer from our to hogs this summer. They needed to be used up because even when it is frozen, you should use pork within 10 months. It tends to freezer burn quickly and I have no knowledge as to why. Sorry. Anyway, this is how you cure it before you smoke it.

First take the pork bellies and give them a good wash and let them dry on a towel - after they have thawed out in the fridge of course. I dont like to freeze them and then cure them, but I had no choice at this point. SO, here are the raw, uncured pork bellies.

You need to make sure you have enough time to do this, it can take some time, but is so worth it in the end. Next you need this stuff...

I use Kosher salt, always have - because it makes the flavor of the food come out instead of 'salting' it. Does that make any sense? Salt is more of an a flavor enhancer than it is a seasoning. What, those are the same thing...ooooohhh sorry, my bad.... *smirk* I am trying to sound smart ok, I need that in my life today - smartness - other than that of a 10 year old who has become a bit mouthy the last couple of days. I think its cabin fever - he is out the door today for ALL DAY... boy, I really lost it that time didnt I - sorry....

ANYWAY! You need Kosher salt, good brown sugar and pepercorns for grinding. This part is what takes the time and most energy. You must salt the meat and rub it in REALLY WELL. This is what cures it for smoking....

The salt must be rubbed into EVERY CRACK of the meat. I know that you want an exact measurement, but I dont have one. I sprinkle it on like the picture above and rub it in like I am wishing for a Geni in a bottle..... then flip it over and do the other side. I do this until the bellie is watery - about 10 minuetes each side.

Once you have salted both sides really well, its time for brown sugar and pepper. The salt is more important because that is what cures the meat, this is what adds flavor. Grab a pepper grinder and grind a nice layer of pepper over the belly. Use your own judgement as to how much pepper to use. Eveyone is differant and I personally LOVE pepper. Now grab a handfull of dark brown and sprinkle it on the belly. Now start rubbing baby - rub this also for about 10 minutes per side. This is the best hand treatment you can get for free!!!




Make sure that you do the edges of the meat also. I do it on a coookie sheet and when the rub falls off the meat, I pick it up and keep rubbing it in. Till it looks 'wet' again - about another 10 minutes on each side.

When you are done with this - put them into a big plastic container with a lid.
When I put the first bellie in - I put salt on it. Not as much as before, but some. Then I put another belly on top of it, salt it, lay the next one on and salt it. Then I put it in the fridge for about 5-7 days. It will start to make its own brine - if you did a good job salting - and you need to rotate them everyday or everyother day. Ya know what I mean? Top one goes to the bottom and turn them over etc...


SO in a few days I will show you how I smoke them in the smoker I made. The smoker cost me about $60 to make and its EASY!! Talk to you in the morning - have to go get groceries and 'hiney wipe' as the boys call it. I tried to go yesterday, but the 7 inchs of snow got in the way. My van is like trying to drive a pig on ice - ever tried that. I probably would have gotten farther with the pig. I traded my Ford Escape in, it had 4x4 and I MISS IT... the van is SO not my personality. Give me a truck with bigs tires anyday man!!!