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Bacon Newb.

post #1 of 6
Thread Starter 

 

Already typed this up once and somehow deleted it so this version will be shorter.

7 3/4lb pork belly from local butcher. ($20)

Got the dry cure recipe from Cowgirl's Blog, (Thanks Cowgirl!) Used it on half of the pork belly, an experimental one on the other half.

Cured 10 days. Used smokepistol / Cherry wood and 12 hrs in smoker @ 70-80 degrees.

I'm going to use the a-maze-n with cherry on the other half tonight.

I'll definetly do it again.

 

 

  baconraw1.jpg

 

baconcureandseasoning-1.jpg

 

Test after 10 days

 

 

bacontest.jpg

 

 

 

 In the smoke

 

Baconfinished.jpg

 

 

Fianl Product

 

baconcured1.jpg

 

 

5 packages liced and ready for freezer!

 

sliced1.jpg

 

Thanks for looking!

 

 

 

 

post #2 of 6

only 5 packages???!!! hit.gif Nice work.  I am overdue for some bacon makin'!!!

post #3 of 6

Looks real good from here!!!!

 

Bear

post #4 of 6
Thread Starter 

Thanks guys, other half done and in freezer. (another 4 packages)

A-Maze-N worked great and very easy to use.

 I took some to work for the guys to sample... it went over very well.

 

post #5 of 6

The bacon looks great!

 

Nice job!

post #6 of 6

awesome looking bacon

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