Posted By: MathMan
Homemade Bacon!!! - 07/04/14 05:35 PM
Day one Thrusday:
Bought almost 30lbs of pork bellies
Day two Friday:
Rub:
1/2 cup pink salt #1
1 cup kosher salt
Put cure on meat and sealed in huge ziplock bags.
Put in referigerstor.
Day three through 8:
Will flip every other day
Day 8 Friday:
Wash rub off and set in fridge until Saturday
Day 9 Saturday:
We will smoke it at 200 degrees until the internal temp is 150degrees F.
Will post more pics next week.
Bought almost 30lbs of pork bellies
Day two Friday:
Rub:
1/2 cup pink salt #1
1 cup kosher salt
Put cure on meat and sealed in huge ziplock bags.
Put in referigerstor.
Day three through 8:
Will flip every other day
Day 8 Friday:
Wash rub off and set in fridge until Saturday
Day 9 Saturday:
We will smoke it at 200 degrees until the internal temp is 150degrees F.
Will post more pics next week.