Making the bacon

[Drac]

Or at least trying.

Trying out this recipe http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon for my first time making bacon.  I got a belly for Central Market.  Got it home and after it thawed I got it out and this is what it looked like -





It is a full length and only about a half inch thick on average.  Not sure if this will work out but had nothing else I could do with it so -





Any recommendations?  Do I need adjust curing time and smoking times?

Thanks,
Jim

[terry08]

Drac, if you used TenPoint 5's recipe I can say you will be fine. Not sure about the others as I am a newbie myself. But if I had to guess I would say you are right on. Some of the pros will let you know shortly.

[DTAggie]

Drac - how much did it cost?

[Drac]

About $3 a pound.

[DTAggie]

Other members, how does that price compare to what you all pay?

[Smokin Soon]

I'm paying 1.99 a lb at an Asian Market. That belly looks like it will cure in 4 or five days cause it is on the thin side. Gonna have to decide by judging the firmness as you rotate.

[jiggerjams]

I got lucky and paid 1.59 last week in the Toronto area (Brampton). Bellies will come on sale here regularly for 1.99

JJ

[Habanero Smoker]

With a slab that thin; which I have never seen I would cut down on the curing time to 4 - 5 days. Because it is so thin, I'm not sure how well that will come out if you smoke it the way the recipe states.

[3rensho]

Around here a belly costs €6.90/kg normal price and €4.99 on sale.

[BuyLowSellHigh]

Paid $2.69/lb yesterday.

The bellies I got yesterday look much like what you got.  They are very wide (short dimension, as measured along the lean).  I plan on making a cutting to narrow them up a bit, and use the long thin strip as pork fat for sausage, etc.