Cured and smoked some bacon... 10 lbs of the stuff.
Did a few different cures just to see how it would turn out.
This was maple cured and cherry smoked.
I have been meaning to try that. How long was your cure?
I went 7 days on it. It gets really salty after 5 days, so I soaked it in water for an hour after I took it out of the cure and before it hit the smoke. I smoked at 200 for about 3 hours and change until the internal was 150. I find that smoking at 225 (as suggested by meathead) the ends get a little over done and you lose a few slices. I like to keep the cooked edges to a minimum.
Was in Costco and they had full fresh pork bellies and I couldn't resist.
I will have to tell my dad to keep a look out next time he is there
If you are near Commerce or Hawthorne, the Business Centers have a better selection, and it seems like better prices. I am always intrigued by the pork belly, but do not have the time to give bacon a try. I remember thinking "that is a great price for that pork belly."
For additional meats, briskets I have seen are shy of 3 bucks a lb. Pork shoulders are a buck and change a lb (bone in, or out). Ribs vary, but I remember noting they were close to a buck lower than my regular costco.
that is a serious science experiment right there.
nice looking cure. looking forward to see how it turns out
getting started on a long weekend!
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You read my mind. Are those the ones from sprouts for 2.99? It bugs me that they don't sell whole racks.
Im headed to smart and final for spare ribs. They are on sale for 1.79lb