Bacon Making: In Pictures

I took a class on making bacon. I finally got my pork belly thawed and ready to cure.
I made up the cure using the recipe in the booklet I got in my From Scratch Club class

I had a hard time finding pork belly.  I ended up at Rolf’s Pork Store in Albany.  I recommend you go there
I paid $2.99 a pound…  and got a 14 pound belly

I promised Erika that I would shoot her a nipple shot.

This thing was HUGE

I trimmed it up and squared it off

I then portioned it into about 2.5 pound hunks


I broke out the seasonings. They are in order from left to right: Rosemary, thyme, sage, garlic and peppercorn; brown sugar and cinnamon; brown sugar; garlic, bay leaf and peppercorn

I coated them in the cure and then smushed in the seasonings.


These will sit for a week in my fridge until they are ready to roast.

About Pirate Jeni

As a child, Jeni fell in love with the Little House on the Prairie books, mostly because of all the wonderful things that were made at home from the simplest ingredients. Most weekends, Jeni can be found in her kitchen creating the basics for future meals. Culturing cheese and yogurt, breaking down larger cuts of meat into usable portions or for future grinding, fermenting cabbage, preserving fruits and veggies or dehydrating snacks of any variety keep her busy pretty much all weekend. When not involved in culinary pursuits, she enjoys knitting, crocheting, spinning and sewing as hobbies.

2 Comments

  1. Saw your new post on FSC, but must say, the bacon post wins! I received a degree in restaurant mngt, but, must say that my most favorite class was Animal Meats. Most important things learned: how to visually identify different cuts of meat (of different animals) and how to sharpen a knife (free-slice a piece of paper. If it cuts the paper, it’s sharp. If it doesn’t, it’s not sharp enough. Cajun logic, and it works! Keep sharpening!) Like the dedication and research!

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