Finished up on a new slab of bacon and If you have been watching my first round was great, the second round was a bust and the third round..........
, I did not write down the amounts of ingredients the first time and am trying to duplicate it. So here are the ingredients and amounts with the third round
1/4 cup Tender Quick
2 cups water
2 cups jeffs rub ( I add some turbinado sugar to jeffs rub )
Marinate belly 48 hrs
cold smoked 14 hrs at 120 with hickory dust
sliced up and fried
Some bearveiw with the my phone camera........ My wife went to ohio with the household camera
This time I left the belly skin on. It came off eiseier when removing but I will go back to removing the belly skin before the brining. If I take my time and sharpen my filet knife I can get it off pretty good.....
Round 4 will be to inject the belly and do the same above and then round 5 I will do a belly with instacure #1 ,water and jeffs rub and see the differences
Thanks for looking
Joe
1/4 cup Tender Quick
2 cups water
2 cups jeffs rub ( I add some turbinado sugar to jeffs rub )
Marinate belly 48 hrs
cold smoked 14 hrs at 120 with hickory dust
sliced up and fried
Some bearveiw with the my phone camera........ My wife went to ohio with the household camera
This time I left the belly skin on. It came off eiseier when removing but I will go back to removing the belly skin before the brining. If I take my time and sharpen my filet knife I can get it off pretty good.....
Round 4 will be to inject the belly and do the same above and then round 5 I will do a belly with instacure #1 ,water and jeffs rub and see the differences
Thanks for looking
Joe