question about pork belly bacon

[firerescueman]

Hi all,

Just a quick question:   I ordered a fresh belly from my local butcher last week.  It came in today and was packed in salt.   Is this normally how they are packed?  Will it affect the curing process?  Are there any additional steps needed to prepare it for the curing process?   thanks all.......  learning alot!


Jeff

[Gizmo]

I have never had one packed in salt.  They have all been fresh.
Salt is a cure but it is not Nitrite.
I would wash off the salt, maybe even a 30 min soak and rinse again.
Cure per bacon recipe, then hot or cold smoke for end result.
There will be others along with more experience the I on belly and probably some that have seen the salt pack before.

[Habanero Smoker]

You didn't get fresh, but without seeing it; sounds like salt pork belly. If so it is pork belly or portions of the belly that is fully cured and packed in salt, and it is generally has more fat then most pork belly. You can cure bacon and other meat just using salt without a nitrite.

If it real fatty is only good for flavoring dishes. I would return it, and try to get fresh.

[West Coast Sausage Maker]

I agree With Hab's.  Im in the industry and what youre describing is salt pork. I would see if you can exchange it for fresh belly AKA side pork.
you could try to make bacon from this salt pork, but its going to turn out extra salty and probably drier than a popcorn fart.

Mike

[firerescueman]

Thanks guys,

I have talked to my butcher and apparently he misunderstood what I was looking for.   He is really hesitant to take it back.  He says he will,  but if there is another use for it I may just keep it.   ok.... next question.........  How many uses are there for salt pork?  (besides seasoning.....)  Can I use it as my bacon drip on the top rack in the smoker?  What other suggestions would you have for it?   Looks like I may cooking alot of beans!   LOL

Thanks for the input folks.....

Jeff

[Habanero Smoker]

In my area when they salt pork belly, it is used on poor quality belly; which has very little meat. I wouldn't try curing, as TBS states it will be too salty, but it can be smoked. If the cut you have has enough meat in it to make bacon, I would do what Gizmo suggested rinse it, slice of a piece and fry it. If it is too salty give it a couple of 30 minute soaks in cold water. Try to use at least 3 gallons per soak. If it is just salted, and a nitrite was not used it will not have that typical bacon flavor.

If it is extremely fatty, and not worth using as frying as bacon, you can still smoke it. Salt pork can be used for seasoning a variety of dishes, such as baked bean, greens, cabbage soups, casseroles etc. You can use it as a bacon drip. Chopped up and fried it can be used in recipes calling for chopped bacon. A quick search on the Internet give you a multitude of ideas.

Place it in the Smoker at about 110°F  vent fully open for a few hours to dry it (dry to the touch is adequate), next raise the temperature to about 130°F - 140°F and apply 1:40 to 2:00 hours of smoke; raise the temperature to about 170°F to 180°F and  continue to cook until the internal temperature is either 137°F or 150-152°F (if you take it out at 137° make sure you fully cook it when you add it to a recipe).

You may even try using an herbal or spice rub, or coating it with maple syrup prior to smoking. If you use a rub, I would wrap it in plastic wrap a and refrigerate for a day or two before smoking.