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Make your own bacon....

Discussion in 'Swamp Cook Shack' started by shelbygt350, Mar 14, 2019 at 1:49 PM.

  1. shelbygt350

    shelbygt350 GC Hall of Fame

    Apr 3, 2007
    I've done it 3x now and am still working on perfecting it. Any advice would be great.

    This is what I've done: Bought about 4 lb of pork belly, cut the skin side off, then marinate for a week in S&P with fresh and dried rosemary (simply because I like the flavor). In tight wrap. Keep in frig for 5-6 days, turn over every day. Rinse off before cooking and pat dry.

    Then cook whole until rare. Then slice. Cook thick slices to desired finish as need be.
    • Like Like x 1
  2. WhattaGator

    WhattaGator Psycho Mod and Cook Shack Chef Moderator VIP Member

    Can't forget to leave a decent portion of the belly to have just that...

    Several nice 1"x3" nice, fat pork belly...
    Simply either brown the sidesand make a pork belly sandwich, or brown the sides, and coat in brown sugar & Maple syrup, and bake for 15 minutes at 325 degrees for a sweet glazed pork belly.