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Good time for BACON!!

post #1 of 15
Thread Starter 
Fresh Bellies!! Time to make BACON!!yahoo.gif
post #2 of 15
Thread Starter 


24Lbs of fresh pork bellies!

I'd like to hear everyone's choice of smoking methods and wood preference.
post #3 of 15
I love Bearcarvers method. ( dry cure ). But I started with pops brine, and its very good too.
post #4 of 15
Thread Starter 
Can you give me the rundown on Bearcarvers method?
post #5 of 15
post #6 of 15
Thread Starter 


Time to let the smoke roll!!
post #7 of 15

What did you end up using as a cure?

post #8 of 15
Thread Starter 
I ended up using the Excalibur Bacon Rub.
post #9 of 15

It's always worth the time it's taken to be makin' bacon. I will be watching with interest!

 

Disco

post #10 of 15

I'm in too please......

post #11 of 15
Thread Starter 


Smokey!!
post #12 of 15
Thread Starter 


12 hours of apple wood smoke and still going!
post #13 of 15
Thread Starter 


Trimmed some for a snack between smoke refill.
post #14 of 15
Thread Starter 


17 hours of smoke and now it is ready to eat!!
post #15 of 15

Thats pretty bacon. I bet it makes a lot of smiles.

 

Wasn't it a beautiful day while smoking it!

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