question for the bacon experts

[GusRobin]

So I think I found a good connection for bellies. Order it from the farm and pick it up a few days later. The minimum is about 10 lbs. So I am assuming that I will need to cut it to fit in the Bradley. My question is should I cut it to fit the rack or in smaller pieces. I would think the benefit of smaller pieces would be more meat surface for the cure and then the smoke.

Advice?

[devo]

I just cut mine in half

[Habanero Smoker]

The 10 pounds is a full pork belly, on the low end of the average weight. What I generally will do is to cut them into thirds. This gives me the options to make different types of bacon during one smoke, also I find when you cut them into thirds each piece has a more uniform thickness.

[Tenpoint5]

I usually cut mine into thirds or a size that will fit into a gallon ziplock bag

[wyoduke]

I usually cut mine into thirds or a size that will fit into a gallon ziplock bag

X2

[MidKnightRider]

Cut in 1/2 or to fix 2 Gal ziplock

[wet coast smoke]

A couple of recommedations:
Cure the pork bellies in a brine solution or in a dry cure, either works well at making sure that it has a long (safe) shelf life and that it will not dry out while smoking/cooking it.
For ease of handling, I recommend that you cut the bellies into thirds so that they can be hung on a 'smoke stick', in the Bradley while smoking. If you have a six tray Bradley there is room for the bellies to be cut into halves but if you have a smaller model (four tray?) they will not fit as halves so you will have to cut them into thirds if you are going to hang them whild smoking them. A "Butchers and Packers Supply or other such store should have special meat hooks for hanging bacon on a smoke stick (a piece of hardwood that the hools hang on) they work really good in a Bradley. Cutting the bellies into thirds makes for nice sized bacon slabs, that way you can have one in the fridge and the other two in the freezer.
You will really enjoy the bacon and you can determine when you want thick or thin slices or lardons sometimes used in cooking.

For an excellent book (the new authority) in smoking and curing, I recommend "Charcuterie", written by Ruhlman & Polcyn. It covers bacon, sausage making etc. Your Bradley is excellent too for smoking home made sausage.
Best wishes .