Here is the price at my Costco, looks like prices are pretty much the same as what everyone else is seeing; $4.39/lb.
Belly bacon flavor ideas
Idaho Smokey last edited by
I use the equilibrium dry curing method and for a half belly I add 1/4 cup of ground coffee to the cure. This turns out really good. I also do some with a sweet heat type dry rub. Just remember that the dry rubs usually have salt and or sugar and will alter your cure. For the most part you will get a very mild shift in the flavor no matter what other flavoring you use.
Jonathon that sounds interesting
bleathery definitely like to see your recipe. I’m sure others would be interested in that flavor profile
The original came from YT Smo’King BBQ
4-5 LB Belly
1/2 C kosher salt
1/2 C sugar
1/4 C Sriracha
1/2 C honey
1 tap Curing salt
I converted to grams & bumped the Sriracha up to match the honey because we wanted a little more zing.
4.4% sugar, I use the turbinado raw sugar
.25% curing salt
I always cure for 14 days. I think we prefer cold smoke, but living in PA, it just depends on the weather on which method I use.
wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
bleathery Thanks for sharing your recipe. Sounds delicious. I’ll be giving that a try.
This is my favorite bacon flavor especially this time of year.
bleathery thank you for sharing!
HerbcoFood that sounds interesting. I could definitely try that flavor profile out.
Jonathon I can definitely taste that with the hog jowls.