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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.







Test after 10 days







 In the smoke





Fianl Product





5 packages liced and ready for freezer!




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!!!!



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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