Doing some bacon soon...

[jfmorris]

Thanks guys. It's crazy how the cure causes that red to develop in the meat. This pork belly actually had a lot more lean and less fat on it than the last one I cured.

[PappyBBQ]

wow

[Sweaty Paul]

Gorgeous

[Spinaker]

Oh wow

[EdF]

Beautiful!

[Spinaker]

LOL, I am flattered......but, yes, it is an optical allusion. It is resting fat down, just like I cooked it. I wish it was 5"inches thick. That would be epic! robsherri1

[FireMan]

Send the invitations out early!

[Rod]

Spinaker So is it standing on it's side? Or is it an optical illusion? The pic makes it look 5" thick!. I'm not a religious person, but if there is a heaven I hope it looks like that pic!

[Rod]

jfmorris I actually saw your post about that in an older thread and made the purchase today. Thanks for the recommendation.

[HorseDoctor]

Xandera_7 Food saver will work fine. Just watch the fluid line and hit "seal" before it reaches the vacuum chamber. Might be a good idea to double seal unless you have a "wet" setting on your food saver.

[xaugievike]

we bought a whole hog....so theres another side of belly in the freezer too. save about 3 more lbs off this one for some burnt ends in the coming days.

[nsbbqguy]

Yep! Half slices are perfect for BLT’s!!!

[nsbbqguy]

You can buy maple sugar at most grocery stores around home.

[HorseDoctor]

Ah... but half slices are perfect for a BLT!!! Tis the season!

[jfmorris]

Here's some bacon...