I always go through twice as much bacon as I do the rest of the pork. If pigs were 12 feet long, I think my eating habits would match the pig!
In between last year’s pigs and this year’s pigs, I picked up some great thick pork bellies from the Amish where I got my side of beef.
After a week in the cure… Bacon is in the tub and pancetta is on the cutting mat…
The pancetta is hanging in the basement to dry and the bacon all went in the smoker this afternoon…
In all, almost 40 pounds between a couple pieces from last year’s pigs and the two new pork bellies. I made maple cure with and without pepper and mild cure with and without pepper.
I wonder if Nate Setser will read this and come by for his pepper bacon sample that he missed out on last go around…
Another benefit of a 12 foot pig would be more loin… and more Canadian bacon! Here’s my first attempt at curing Canadian bacon…
That will make for some tasty pizza topping!
I love bacon… ahhhh 🙂