Bacon Newb.

flareside92

R.I.P. Gone But Never Forgotten.

Original poster

Dec 4, 2010

131

15

NW Iowa

• Sep 23, 2011

• #1

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!

 

adiochiro3

Master of the Pit

OTBS Member

Apr 19, 2010

2,088

42

Bay Area, CA

• Sep 24, 2011

• #2

only 5 packages???!!!

Nice work.  I am overdue for some bacon makin'!!!

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Sep 24, 2011

• #3

Looks real good from here!!!!

Bear

 

flareside92

R.I.P. Gone But Never Forgotten.

Original poster

Thread starter

Dec 4, 2010

131

15

NW Iowa

• Sep 24, 2011

• #4

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.

 

SmokinAl

SMF Hall of Fame Pitmaster

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Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Sep 25, 2011

• #5

The bacon looks great!

Nice job!

 

billyj571

Smoking Fanatic

Aug 23, 2011

551

15

Marysville WA

• Oct 3, 2011

• #6

awesome looking bacon