Well I decided to try Hi Mountain's buckbord bacon cure on a belly , cut it in 1/2 and cured for 7 days . At the end of the curing time I found myself with no time to do the smoke , so I washed off the cure and froze the belly till the time was right !
Last week I had a 2 day stretch off work and into the smoker it went ... I went for as long as I possibly could and managed to keep it in the cold smoker on the mes for a 26 hour spell with a mixture of hickory and apple .
I had it chillin in the fridge since then and since I had the slicer going for the bologna , I got it sliced and packed too !
I have 2 more bellies curing with that same cure right now , except this time I added a bottle of honey to 1 and a bottle of maple syrup to the other ... will post results of them when done also ....man oh man I love homemade bacon .
here's a couple pics of the finished product , click on them they get bigger
Last week I had a 2 day stretch off work and into the smoker it went ... I went for as long as I possibly could and managed to keep it in the cold smoker on the mes for a 26 hour spell with a mixture of hickory and apple .
I had it chillin in the fridge since then and since I had the slicer going for the bologna , I got it sliced and packed too !
I have 2 more bellies curing with that same cure right now , except this time I added a bottle of honey to 1 and a bottle of maple syrup to the other ... will post results of them when done also ....man oh man I love homemade bacon .
here's a couple pics of the finished product , click on them they get bigger