Make sure to trim your bellies properly, take off any loose fat. I'd cut about 1-2 inches from bottom rib, that bottom part is basicaly skirt meat and is difficult to cure which often results in odd flavour. Also cut of about 2 inches, through sternum cartlige and down to the bottom, this will eliminate all the "soggy" fat. Avoid using vacuum packed meat, get fresh pork instead.
Make sure to trim your bellies properly, take off any loose fat. I'd cut about 1-2 inches from bottom rib, that bottom part is basicaly skirt meat and is difficult to cure which often results in odd flavour. Also cut of about 2 inches, through sternum cartlige and down to the bottom, this will eliminate all the "soggy" fat. Avoid using vacuum packed meat, get fresh pork instead.
Inspect the skin on your bacon, clean it with wet rag along with a sharp knife. Remove any hair or patches of scolded tissue. This is a reason why i prefer using whole sides instead of desired prepacked cuts, carcass was hung and never touched a table in slaughterhouse before it gets to me. However i can utilize all the extra meat, for small production its not viable option. Find a local butcher who deals with fresh pork and get yourself a proper pork belly. 2" slabs after deboning are prime candidate for dry cure.
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