Makin bacon

>>8648882
Just slice that shit thin, cure it and fry it up.

>>8648882
You could smoke it and then cut it in thin strips.

>>8648882
Have you ever cured any meat before?

>>8648938
Ignore this. Cure before smoking. Smoking extends the keeping time, but significantly changes the flavours. I would recommend keeping half cured and not smoked, and then comparing the flavour later.

Curing salt (sodium nitrite) in not necessary but will improve the keeping time, and imparts the flavour usually associated with 'bacon' as opposed to salo, which is usually just salt cured.

tl;dr: Any curing directions that include sodium nitrite are likely to result in a reasonable bacon.

Hard to tell from the picture, is that a cut from the middle of the back, or from the side of the belly?

>>8648882
You're honestly better off following specific recipes to get the result you want. Curing bacon isn't massively difficult, but there are lots of steps to take to ensure you get the desired product at the end.

The biggest tip I can give you is to be fastidious in how you do it, make sure you are preparing/draining/washing the meat often and correctly, it's easy to let steps slip, but that's how you end up with something inedible or potentially dangerous.

Northern europe is code for finland

Just buy some Ameriikan Pekoni and save the poor piggys life

>>8648972

>I think I have part I need for bacon (pic related)
Piggy is clearly already dead.

>>8648882
A website I use for salt, sugar and sodium nitrite amounts is http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/. It's a calculator where you plug in your weight and it displays the amount of each to use. You could add other spices if you wish. I typically cure in the refrigerator for 12-14 days and cold smoke for 8 hours.

Thanks for replies. While waiting for answers I watched some Youtube videos about curing bacon and I am starting to understand what to do.

The parts in the picture are belly itself. On the bottom piece you can even see one of the left nipples and one of the right nipples.

Piggy was fully grown up and had to be put down. While alive it weighted about 250kgs

>>8649019
:)
I'm sure you will do fine.
Piggy will taste delicious, give it the love it deserves.

https://www.youtube.com/watch?v=tR-OwH9iBvg
this looks simple enough. you can use celery salt if you want it to be nitrite cured.

File: IMG_20170305_163524488.jpg (3MB, 4160x3120px) Image search: [Google]

3MB, 4160x3120px

Some sausage made moments ago from the same piggy

>>8649119
Looks good, not like a giant curly shit at all.
Would devour with beer/10

>>8649037

If you were selling it to 'natural food' proponents, celery salt would be the way to go, but sodium nitrite is a better curing agent if you're just planning to eat it yourself (or sell it to normal people). Celery salt contains large amounts of nitrates, which degrade into nitrites over time. Unless you are going for a very long cure (multiple weeks) you would be better using pure nitrite salts (prague #1). If you are doing a long cure, you'd still be better using prague #2 rather than using celery salt.

If you are going to buy curing salt, prague #1 is probably the curing salt you should use, and you would make a mix of 10:5:1 of plain salt, sugar and prague #1.

>>8648882
If you haven't cut off the skin already, do so with some of that fat. They can be used to make pork scratchings (pork rinds).

Next, well if you want classic american bacon, you wanna cut like very thin strips of mostly fat. Like, 2 by 10 by 0.1 inches.

I prefer European style streaky which essentially all you're left with cut thinly.

Other anons have stated cure then smoke. This is true, smoked is better anyway.

>>8648882
here ya go.
http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html

>>8648882
Do a standard cure with about 5% curing salt, and the rest a mix of salt and brown sugar. Once the cure is done, rinse it well and let it air dry a while- this helps the smoke 'stick'. Cold smoke over fruitwood, then slicd fairly thin into strips.

>>8649741
>5% cure #1

That seems a bit high. The maximum allowed by US regulation per kg of skin off belly is 3.2 grams. Skin on is even less at 2.88 grams.

>>8649019
>>8648882
definitely remove the skin before curing

>>8649867

He might not be talking about prague #1, which is 6.25% sodium nitrite. Charcuterie curing salt is 0.6% nitrites, for example, so there, 5% would be very low.

This the the first time /ck/ has given reasonable answers to a question here. Of course it's got to do something with bacon.....

>>8648882
that meat looks amazing, bet that bacon will be tasty