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First shot at Bacon - Page 2

post #21 of 26

Looks like good bacon to me.

post #22 of 26
Quote:
Originally Posted by aeroforce100 View Post

DONE!!!!

 

 

 

One thing I would do differently is increase the salt.  I used 1/3 cup of Kosher salt.  next time, i might bump that up to 1/2 cup in the brine , due to the larger grains size of Kosher salt.  Would also do more than one belly at one time.  I don't think this batch of bacon is going to last too long. drool.gif

it looks great. you better get another belly in the cure, they don't last long.

how long did you smoke it?

Happy smoken.

David

post #23 of 26

it looks great. you better get another belly in the cure, they don't last long.

how long did you smoke it?

Happy smoken.

David

yeahthat.gif

post #24 of 26
Thread Starter 

Belly was smoked for just under 11 hrs ( one full AMAZN pellet smoker full)

post #25 of 26

Looks great!!!

 

I usually use about 3/4 cup of salt in Pops brine and it is perfect for us..

 

12-25 pounds in the bucket and it is the same every time..

 

Yes ..do get more bellie the next time..

 

Did you put the slabs in the freezer before you sliced??

 

  Craig

post #26 of 26
Thread Starter 

Yes, they went in the freezer for about 2hrs.  the slicer had no problem cutting the slices.
 

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