Sounds great though! Did you flip it at all when it was in your keezer?
Here’s an informative article on curing/smoking bacon from the U of Missouri.
http://extension.missouri.edu/publications/DisplayPub.aspx?P=G2528
Great info, thanks.
I remember that. Used to trade financial options on LIFFE. Some nights were sleepless, but at least it was someone else’s money. And yeah, pork belly’s on the CME.
Yes every time I took it out to drain the juice out of the bottom I would rearrange them. I rubbed more salt on it the first time I took them out as well.
So how does one get an uncured pork belly? At the butcher? Seems to me it would be special order- what would be a fair price per pound?
Good question. My butcher makes bacon and sells it for $5 per lb, so I’m guessing I can get fresh pork belly for less than $4 per lb. I don’t know how much less yet though, I haven’t asked.
[quote]Tubercle started out with $10,000 in the account and 5 years later ended up with $9,800 in the account. At one time it was up 9x and another time it was 1/2.
[/quote]
Two years of leveraged ETF’s… up 1000%, down to 10%…pulled the ripcord when it passed by break even again…put my money in brewing equipment… ;D
I’ve been to this blogspot many times.
Cowgirl’s blogspot is the shazizzle!
It never fails to disappoint! And linking off her site yields some interesting info.
$2 - $2.50. Probably special order. Places that sell house made bacon are more likely to have it on hand. Asian groceries often have it on hand.
No more store bought bacon for us either. There is a meat processing place just a few miles from us that has fresh pork bellies every Wednesday. We have done some Pancetta also as well as curing fresh hams that we acquired from the same place.
No pictures of the bacon, but here is one of the Pancetta and a few of the ham we did for Christmas.
Pancetta
Pre-cured pig leg
Cured and Smoked
Mmmm meat 
Just picked up a frozen 5 lb belly at a butcher in Deep Ellum in Dallas, $3.60/lb. Seemed a bit steep, considering I found a cached website from '09 that listed it at $2.50/lb. Damn inflation. Anyways, it should be thawed by tomorrow and I’ll be throwing on kosher salt, coarse ground pepper, a touch of Prague Powder and some local honey. I’ll attempt cold smoking the following weekend in my sidebox smoker. Gonna use some plum wood from my plum tree that died last year. Can’t wait.
Three pages and no “Makin’ Bacon” jokes? Just sayin.
Then I expect $2.50 is a fair price down here.
Makin bacon!
24 hours into cure
Simple cure:
5 TBS Kosher Salt
1 TSP Prague Powder
5 TSP Brown Sugar
1 TBS Black Peppercorns slightly crushed
Any updates from anyone? I looked this up to find the sources again, I’ll read through these again as soon as I can:
http://extension.missouri.edu/publications/DisplayPub.aspx?P=G2528
Not too long though, I picked up 5 lbs of belly today. And I got that charcuterie book to go through too, see what they say about the bacon. I’m excited.
Obviously a Yankee.
It’s Macon bacon. It’s a Jawja thing. 
I’m kinda new here, so please pardon the interruption.
I bought that book this past winter and have not looked back. I now regularly cure bacon. Also, the sausage recipes are very solid. You and your butcher are going to be on a first name basis.
I hope you enjoy it as much as I have.