Three pork bellies ..

Three pork bellies … becoming 35-45 pounds of bacon.

They’re all getting dry brined, koshering salt, a touch of pink curing salt, and a spice mix of ancho, coriander, cumin, dry mustard, smoked hot paprika, black pepper, chile de arbol, oregano, garlic powder, onion powder, and a bit of dark brown sugar.

I’m thinking of hot smoking one with the skin on and slicing it a quarter inch thick, the others skin off (for tacos chicharrón), one hot smoked, one cold smoked.

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