I's time for more bacon. I will be using Pop's brine http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
1/2 cup kosher salt.
1 cup sugar
1 cup dark brown sugar.
1 Table spoon cure #1
1 Gallon water
14# pork belly with skin on. I removed the skin, Sorry that pic didn't tun out well so
skin removed skin in top of pic. I will make pork rind pellets with the skin. This is a link to my last pork rind pellets
bacon cut in 3 pieces
bacon in brine. zip-lock bag of water to hold down.
Bacon was $3.99 per pound. that is up $1.00 from last time. The butcher will slice it for me for free after It is cured and smoked. The last bacon I did I smoked for 40 + hours with apple . http://www.smokingmeatforums.com/t/140558/mules-cured-smoked-bacon-in-my-deluxe-uds-with-amnps-with-q-veiw not sure what I will use this time. I'm thinking pitmasters.
I will be using My deluxe UDS and AMNPS http://www.smokingmeatforums.com/t/138685/mules-delux-uds-build-with-divorced-smoke-chamber-for-amnps-lots-of-pics If you don't have a AMNPS you should have.
It is now in the project fridge for it 2 week rest. I will stir every few days.
More to come,