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Another Bacon Curing Question

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  • SoCal Chris
    Club Member
    • Feb 2017
    • 85
    • Temescal Valley, CA

    Another Bacon Curing Question

    At the risk of asking yet another bacon curing question, I'm going to do it anyway. I have a slab of pork belly that is just shy of 12 pounds (gotta love Costco). Would it be best to cut this into 3 pound slabs and follow the recipe/calculator or is it OK to cure either the entire slab at once or maybe only split it into two slabs?
  • PBCDad
    Club Member
    • Jan 2016
    • 354
    • Seattle area
    • Pit Barrel Cooker - 2015
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    #2
    It shouldn't make a difference, you can cure the whole thing at once. Usually you have to trim the ends anyway because they are too salty. I normally cut into 3 lb slabs but only because I use 1 gallon ziplock bags, and 3 lbs fits nicely.

    Comment


    • EdF
      EdF commented
      Editing a comment
      Agree as well. Just a matter of what's most convenient.
  • gijsveltman
    Club Member
    • Dec 2016
    • 201
    • San Salvador, El Salvador

    #3
    Agree. 3lbs slabs fit perfectly into gallon zipper bags.

    Comment

    • SoCal Chris
      Club Member
      • Feb 2017
      • 85
      • Temescal Valley, CA

      #4
      Thanks folks. That's pretty much what I thought but I figured it couldn't hurt to ask the experts.

      Comment

      • JoeSousa
        Club Member
        • Sep 2016
        • 806
        • Spokane, WA

        #5
        I usually split the Costco bellies in half into ~5 lb pieces. I have some 2 gallon zip-locs they fit in just fine. I think the fewer pieces you can cut it into the better. Fewer ends.

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10452
          • Land of Tonka
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          #6
          I do those all the time. I always cut it into three pieces.

          Comment

          • Dusty
            Club Member
            • Apr 2016
            • 109

            #7
            3 pieces, the ends are the best part. I don’t square them up, they are kept on and the center cut bacon is given away

            Comment

            • HorseDoctor
              Charter Member
              • Sep 2014
              • 1149
              • Central Iowa

              #8
              Yup, one, two or three... That'll do. Me, I cut them in two and use 2 gallon ZipLoc bags. Once cured and smoked, I then cut each 5-6# piece in half again cause that's what fits my slicer best (safest too). Whatever is easiest for you is what is best! Enjoy!

              Comment

              • jecucolo
                Club Member
                • Nov 2015
                • 1245
                • Schertz Texas
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                #9
                I got them into 4. That puts then just under 3 lbs each

                Comment

                • shify
                  Club Member
                  • Jun 2017
                  • 404
                  • Westchester County, NY

                  #10
                  The bellies I’ve bought from Costco, I’ve cut into three pieces simply because that’s what fits into the ziploc or foodsaver bags and that’s what fits comfortable on the rack of my smoker (14.5” wsm)

                  Comment

                  • grantgallagher
                    Club Member
                    • Feb 2018
                    • 973
                    • NJ

                    #11
                    well i just ordered curing salt and plan to pick up a pork belly from costco on saturday. i finally succumbed to reading bacon threads. lol.

                    Comment


                    • snowswamp
                      snowswamp commented
                      Editing a comment
                      Ditto. I have to try. I have my pork belly in the fridge and I’m just waiting on the Prague to be delivered. 😀

                    • grantgallagher
                      grantgallagher commented
                      Editing a comment
                      Mine went into cure mode on sat night 😁

                    • snowswamp
                      snowswamp commented
                      Editing a comment
                      Mine went in the cure tonight. I was able to get it into a long Foodsaver bag. I couldn’t really vac it since it would suck out the wet cure. Next time I’ll portion it up into ziplocks.
                  • Bumby
                    Club Member
                    • Oct 2017
                    • 280
                    • NYC

                    #12
                    I usually cut the pork belly into smaller pieces (approx. one pound or so) because then there are more of the flavorful end pieces, which are my favorite.

                    Comment

                    • ComfortablyNumb
                      Club Member
                      • May 2017
                      • 3121
                      • Northeast Washington
                      • KBQ C-60
                        PK360
                        Thermoworks Smoke
                        Thermoworks Thermopop
                        Thermoworks Dot

                      #13
                      I don't buy pork bellies, I raise them. I cut them to fit a 10x13 Vacmaster bag so I can vacuum seal them. Post 51.

                      Comment

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