zimmerstutzen
70 Cal.
- Joined
- Apr 2, 2009
- Messages
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We butchered pigs a week ago, and I got 16 pounds of pork bellies and using a recipe an old timer gave me, I brine cured the bellies into bacon. Cold smoked it this past weekend. Looks great and tastes great. My problem is that the bacon is not very hard like some I have seen for sale down south. Down in VA they had hard cured ham and a hard cured bacon that were quite tasty. I am not sure how they got that nice hard finish to the bacon.