First time making bacon

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The big smoke is tomorrow. Might need more salt next time, we will see.
 
Looks like a great start and I'll look for the big finish good luck with the smoke
 
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Looks good!

I found with Pop's brine that we like 1/2 cup salt per gallon for bacon. I used that same mix for my pastrami and the salt content at a 1/2 cup wasn't enough for the beef.
 
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Thanks guys, 4 hours of smoke on it now.

I only used 1/3 cup, might not be enough.
 
How does the smoke look?  Look like good smoke?  TBS?
 
Why the wait?
Everybody waits at least a few hours to let the smoke flavor get into the whole piece.

I used to wait over night. Then one time I didn't have time to slice it for two days.

When I did, I couldn't believe the flavor----Been doing it & recommending it ever since!!!

Bear

PS: You can steal a little to chow down on first !!!!
drool.gif
 
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I don't have time to slice tonight so all will sit overnight.
 
I will slice some tomorrow and try to let the rest sit.

Thanks for the help Bear.
 
Oh and I pulled at 10 hrs.
 
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