Cured for 10 days, then soaked to mellow a bit before a 10 hour smoke in the Weber Kettle with maple and hickory in the AMNPS.
Sliced a bit to test how it was, then a bit more as requested by the wife.
A bit too spiced for my taste, not enough true bacon taste...but damn good! For the first try I am pleased, will tweak the seasoning next time. Thanks Todd for the cure and recipe!!!
Next time I'll use some real belly to get that fat bacon texture & taste I like. As we don't get butts here...was hard for me to cut this up for bacon but worth it this one time!
As always...a scenery shot added to the Qview!
And 1 of the kettle and my "smoke view"
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