Hello from NJ everyone,
New to this site and smoking in general and could use some help please.
Just picked up a 7.11 pound pork belly from Costco. Can someone please explain how to upscale the maple bacon recipe. Should I leave it whole or can I just roughly cut it in half and put both pieces in one large bag, I am not sure how I would cut it into perfect 3 pound portions. l I have searched this site and the web but cant find an answer I can understand.
I know I have to put the info in the calculator to get the pink salt and cure time, but how do I figure the dry and wet ingredients?
Thank you in advance for any help
New to this site and smoking in general and could use some help please.
Just picked up a 7.11 pound pork belly from Costco. Can someone please explain how to upscale the maple bacon recipe. Should I leave it whole or can I just roughly cut it in half and put both pieces in one large bag, I am not sure how I would cut it into perfect 3 pound portions. l I have searched this site and the web but cant find an answer I can understand.
I know I have to put the info in the calculator to get the pink salt and cure time, but how do I figure the dry and wet ingredients?
Thank you in advance for any help
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