Bacon

[FLBentRider]

I'm sure it is, but I have dried belly for 2 days, loin (Canadian bacon) for 4 days (something came up and I was unable to smoke it when I planned to) with no noticeable differences.

[Leifostberg]

You should invest in a great book, Charcuterie, by Michael Ruhlman & Brian Polcyn; it is simply great.

[FLBentRider]

I have that book and I agree - great book.

[smokeitall]

I'm going to get some pork belly this weekend with the hope of making bacon.  I would appreciate it if someone would supply me a good cure and smoking procedures.  I'd like my bacon to be on the sweet side.  I've read that many people hang it to smoke.  Can you use the racks instead?  Also, do you smoke with the skin on or off?  I've read that people do it both ways.  Any help would be appreciated.

Hey rcger I saw that you are from Festus in another post.  I am from St. Louis and I am curious as to where you get the pork belly's from around here?  Thanks, Scott
P.S.  I actually came through Festus today on my way back from Poplar Bluff...

[rcger]

I'm going to get some pork belly this weekend with the hope of making bacon.  I would appreciate it if someone would supply me a good cure and smoking procedures.  I'd like my bacon to be on the sweet side.  I've read that many people hang it to smoke.  Can you use the racks instead?  Also, do you smoke with the skin on or off?  I've read that people do it both ways.  Any help would be appreciated.

Hey rcger I saw that you are from Festus in another post.  I am from St. Louis and I am curious as to where you get the pork belly's from around here?  Thanks, Scott
P.S.  I actually came through Festus today on my way back from Poplar Bluff...

Scott,

The Schnucks in Festus told me they could get the pork belly for me.  You can also get it a Kenrick's Meats on Bayless.  You'll have to give both of them a few days notice as they have to order it.

[smokeitall]

Thanks I will have to order some.