I started some bacon back in the spring and never got a chance to finish it. We ended up slicing it and eating it as cured non smoked bacon. It was still got, but I never got to finish the process. I have been gone from the forum on family matters and am glad to be getting back to my smoker.
A couple months ago I got around makin bacon again.
One slab of pork belly cut and ready for cure
Into Pops Curing Brine. Also added some garlic and pepper to the mix. Baggy with water to hold it all down in the brine.
After 10 days more pepper and garlic and on the hook
Into the smoker for 12 hrs of smoke. Smoker never got over 85 degrees
This is my creative setup. I took the sidebox off my old chargriller and converted it to my smoker. I adapted aluminum dryer vent into the bottom of my smoker. Small hickory fire into smoker. It ain't pretty, but it smokes
Test fry. Perfect!
I reduced the salt in the cure to 3/4 cup per gallon.
Thanks for looking. This was all I got of this bacon. It was all sold.
Edit: Packed in 1/2 lb. packs
Edited by Wes W - 10/4/13 at 7:28pm