Thought I would try my hand and bacon after I saw costco had bellies. Picked up a 9lb belly and used pops brine. If I can find TQ I wouldn't mind trying that for comparison. Anyway on with the bacon.
Out of the brine, into the smoke.
Smoked for 10 hours at 100 in the mes with applewood.
Just finished slicing after 2 days rest after smoking. A healthy coat of pepper, garlic and onion powder for the rest period.
As Bon Jovi said oh half way there.
All sliced up into strip and lardons. 9 lbs of bacon, I think I'm set for a few days. I guess I'll have to share with the guys at work and the family and friends.
All in all this was a great smoke. Was a bit intimidated by curing as I have never done that but pops brine was wicked simple to use. The flavor is great, very different taste and texture to Comercial bacon.
Thanks for looking
Phil
Sent from my SM-G900V using Tapatalk
Out of the brine, into the smoke.
Smoked for 10 hours at 100 in the mes with applewood.
Just finished slicing after 2 days rest after smoking. A healthy coat of pepper, garlic and onion powder for the rest period.
As Bon Jovi said oh half way there.
All sliced up into strip and lardons. 9 lbs of bacon, I think I'm set for a few days. I guess I'll have to share with the guys at work and the family and friends.
All in all this was a great smoke. Was a bit intimidated by curing as I have never done that but pops brine was wicked simple to use. The flavor is great, very different taste and texture to Comercial bacon.
Thanks for looking
Phil
Sent from my SM-G900V using Tapatalk