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Bob - excellent looking q-vue as always!!! Was that the bacon you made a little while ago, and this is for your friend? If so, they're in for a huge treat!!!
I have 20 lbs of pork loin in Hi Mountain Buckboard Bacon brine right now. When that project is finished I will be doing some pork belly bacon. Hope mine turns out as nice as yours appears to be!
Yes laurel was what i smoked last WE.than let hang in the fridge to incorporate flavors-sliced this am.and off to Jill it went.I saved some for us. and Monty I always us Hi Mountian buckboard cure for bacons-I also have a 15# belly in the freezer I need to think about soon-these were small 2# ea. in zip locks for 6 days-than in the smoker at 90* for most of the day-hickory going the whole time(TBS)didn't worry about a pull temp cuz will get fried before cooking-sprayed 2 chunks with diluted maple syrup-the other 2 sprayed with AJ-than hung in the fridge for a week.
I am a firm customer of Hi Mountain now. Great stuff! Gonna try a few experiments with my smoke on Sunday. We'll see what happens. And of course there will be real Vermont Maple Syrup involved.