So I bought a pork belly and have little idea what to do now

[bmillin]

It was on sale, couldn't help it. About 8.5 lbs. I'd like to use half for bacon and try burnt ends plus a recipe for tacos with the rest.

What is the easy method for getting into Makin' Bacon for the first time? Tenderquick? Powder #1? Open to suggestions.

[CaptainMike]

Makin Bacon From Scratch - It Is Soooooo Much Better

And I made this a couple of days ago: Burnt Ends Banh Mi

[Bogy]

I made the Maple Bacon from the link to Meathead 's directions. My wife and I liked it. I gave some to my son and son in law. I have not heard from them yet.

[FireMan]

Bogy that almost sounds like a joke.

[bbqLuv]

pork belly burnt ends Ditto,

[radiodome21]

Burnt ends are amazing. I’ve won over many family members who have given me “what the hell did he make this time?” look.

Including my kids.

[Andrrr]

Both the regular bacon and maple syrup bacon recipes from the free side are good. You could split it in thirds and try both types plus the burnt ends.

[hoovarmin]

If you go to the free side and do a search for "pork belly" you will find many choices. Enjoy!

[bunky2021]

I tried that and found some fancy recipes and sous vide stuff, but no basic “pork belly 101” type recipes.

[rickgregory]

Bacon! You can use the recipe above or dry cure. For dry cure, do 2.5% salt by weight and 0.25% of pink salt (PP #1).

Recipe (from Michael Ruhlman, ruhlman.com)

Ingredients
60g (2.5% by weight for 5lbs pork belly) of coarse kosher salt
6g pink curing salt (0.25% by weight for 5lbs)
60g (2.5% for 5lbs) coarsely ground pepper
4 bay leaves crumbled
1 tsp freshly grated nutmeg
¼ cup brown sugar or honey or maple syrup
5 garlic cloves smashed with the flat side of a chef’s knife
2 tbsp juniper berries, lightly crushed (optional)
5-10 sprigs thyme (optional)
5 lbs pork belly

Directions
Mix the salt and spices together in a bowl.

Combine all the ingredients except the pork belly in a 2-gallon zip-top bag. Shake the bag to distribute the ingredients. Put your belly in the zip-top bag (you could also do this in a plastic container, or on a sheet tray with plastic wrap. Rub the salt and spice mixture all over the belly. Close the bag refrigerator it for seven days. Redistribute the seasoning twice or more throughout the week.

After seven days, take it out of the fridge, rinse off all the seasonings under cold water and pat it dry. Smoke to 150F internal.

If you don’t have five pounds of belly multiply the weight of the belly in ounces or grams by .025 and that’s how many ounces or grams of salt you should use.

If you're worried about it being too salty, slice off a small slice after you rinse it and before you smoke it, then fry it up. If it's too salty, blanch in water, then smoke.

NOTE: Try to smoke at a lower temp so it spends more time in smoke. It will be fine if you smoke at 275 but will come to temp quicker and then be in smoke for less time.

[Meathead]

We do not recommend dry cures. My recipes are wet cures.

[rickgregory]

Yeah I know. But I've done that cure for years and it's been just fine both safety and taste.

[ItsAllGoneToTheDogs]

If it has skin on don't forget to make some cracklin! Otherwise everyone else pointed ya to the best starting points for bacon

[rickgregory]

BTW, there are a bunch of things I've seen on Food Network where you braise the belly in a flavorful liquid, chill, slice and sear and use it as the meat in small sandwiches etc. If that intrigues you, google for 'braised pork belly"

[barelfly]

Ruhlman’s bacon is great. It’s how I make my bacon as well.

I’d also suggest pancetta! It’s a different process and you need a way to cure it. I’ve used umai dry bags for this and the end product is outstanding!

and then, not only just pork belly burn ends, but i highly suggest bahn mi style pork belly burnt ends, which you can find on this site!

[Livermoron]

Meathead's bacon recipe is my go-to...

[Alan Brice]

Livermoron ,curious, did you just get back from a round of golf before firing up the PBC,PBC,PBC???

[Livermoron]

you know it. I'm basically across the street from the golf course and the air strip.

Tough life...

[holehogg]

Love pork belly.

[realdocBBQ]

Take a chunk and just score it heavily and S&P, then smoke. You'd be amazed the flavor you with no rub. It's actually my preference for pork belly now.

[Murdy]

How do you eat it? Thin sliced like bacon?

[realdocBBQ]

You can do some slices, maybe a little thicker than bacon, think like eating pork loin. Or cube it up and add it to dishes, I made some stir fry/fried rice with some, that was great. Make slices and do a sammich with it, pork belly/lettuce/tomato, etc. Lots of options.

[RustyHaines]

I made 6#'s of maple bacon 2 weeks ago. Easy peasy when following the Amazing Ribs cure recipe and process. Muy bueno ! And my sons love their little bacon packets from Pops. Give it a try.

[HawkerXP]

Pork belly burnt ends!

Search for Malcolm Reed version.

[mrteddyprincess]

Meat candy!

[smokin fool]

Now we're talkin

[mrteddyprincess]

I don't hear any mention of sausage making here, but I'd like to add that when I buy pork belly I sometimes cut it up into chunks, weigh it, and then vacuum seal it, and stick it in the freezer as a pre-weighed fat for 3 lb sausage making. When I'm ready to make sausage I just thaw it and grind it with my lean meat to make brats or whatever.

But if you convert all that pork belly into bacon that's really cool and I don't think anyone will be complaining. Can't wait to see pics!