Belly to bacon, mincing and the stock pot

These are two pieces of pork belly that I'm using with a dry sweet cure to turn into bacon. They will be left in the fridge for 6-7 days and need to be turned every day and have more of the cure rubbed in. After that then will be washed down, patted dry and then left to air dry down outside the garage for a couple of weeks. If it is still too mild I will have to put them back in the fridge as the flies may go at it...

Let the mincing begin...

This is what 5kg of pork belly, shoulder, back fat and trimmings looks like after its been through the mincer. The attachment for the kenwood chef mixer is great but for anything over 1kg its tough work.

The meat needs to be pretty cold for it to go through the discs and the back fat should nearly be frozen. I found it a great help to put the mincer attachment into the freezer for an hour before you use it.

This is a 30 liter pot and to cover the bones (this are everything that we didn't use from the pig) in water took 27 liters, I'm going to put this on the small electric hob and let it simmer lightly for the next 24-36 hours, topping up the water as needed to keep the bones covered...