Time to make the BACON!!!
- Thread starter moneymike
- Start date
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We will be here cheering you on too! See that you haven't gone to Roll Call yet! Would you mind popping over there and introduce yourself? We can then give you a proper SMF Howdy!
http://www.smokingmeatforums.com/f/133/roll-call
Kat
http://www.smokingmeatforums.com/f/133/roll-call
Kat
I'm using a combination of a basic cure for bacon and my own choice of seasonings.
Kosher Salt
Cure No. 1
Brown Sugar
Thyme
Sage
Garlic
Black Pepper
Kosher Salt
Cure No. 1
Brown Sugar
Thyme
Sage
Garlic
Black Pepper
Dried the pork bellies and let them rest inside the refrigerator until this morning.
Here are the pork bellies hung and ready for smoke!!!
Smoking with hickory sawdust and chips.
Thanks for the info!! I have heard a lot of good comments about that brine!! I'll be posting a picture in a few to show the bellies after 11 hours of smoke!!
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