Homemade bacons

[Panhead John]

Ingredients


Adjusting Curing Ingredients

Enter the weight of the pork belly here:		pounds kilograms
Enter the thickness of the pork belly here:		inches centimeters

The quantities on the following ingredients will be calculated based on what you entered above.

0.75 cups warm distilled water.

0.6 teaspoons or 3.08 grams of Prague powder #1

6.00 tablespoons dark brown sugar

4.50 teaspoons Morton’s kosher salt

4.50 teaspoons ground black pepper Cure time: 2.8 days

I was also checking out Meathead ’s recipe 👆and have a question for the experts here. The curing ingredients call for black pepper. I want to do just a hickory smoked pork belly for my bacon, with a pepper crust. Since you’re supposed to rinse off the belly after curing, if I sprinkle fresh ground black pepper on it before smoking, it shouldn’t be too peppery should it?

I’m going to get my pork belly from Costco, will I need to do anything to the belly before curing it? Thanks everyone.

[Panhead John]

Thanks Spinaker ! Going to try some next week.

[ecowper]

what you describe is exactly how I make a peppered bacon.

[marshall]

That’s exactly the recipe I use for a 3lb belly about 1.5-2 inches thick. I’ve always used Costco belly as they are about 9lbs , then I eyeball and cut into thirds hopefully getting each section 3lb, . If I cut one to big or small I just adjust my ingredients slightly by eye. Also I think you will be fine on the pepper crust, I tried that once and put quite a lot on but didn’t get the crust I wanted and it wasn’t to peppery, I think a very coarse fresh ground pepper could would be the way to go

[STEbbq]

Panhead John ecowper ‘s recipe calls for 5 days. 3 days is not really enough. The calculator is a guide but not perfect. I did nothing to the pork belly except cutting it into thirds. And, I actually forgot to rinse it off, but that probably worked in my favor as I would have rinsed off all the pepper and whiskey and maple syrup as well. Bacon is great so maybe don’t worry about the rinse either.

[ecowper]

Heh, I don't rinse as much as my recipe sounds like. I go with 5 days cure, haven't got sick yet.

[STEbbq]

Panhead John https://pitmaster.amazingribs.com/fo...46#post1523346

[Panhead John]

Thanks Stephen! You’re all right I guess……😉