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3rd batch of bacon, 3rd batch of pastrami

post #1 of 6
Thread Starter 

So my first round of bacon was such a hit i have been asked to do two more since.

 

Photos of the bacon after curing and drying.

 

the brisket pastrami is mine,  the top two  rear racks of bacon are for a buddy.  I am not sure what cure he put on his.  Mine are the other racks of bacon.  I have muscovado brown sugar cure and Connecticut maple syrup cure.

Here they are after 30 hours of cold smoking.

my bacon top picture, his bacon bottom picture

His bacon bottom and top pictures

whole smoker



The heat is rising slowly. We will see how things go.

post #2 of 6
Thread Starter 

post #3 of 6

That looks great...I have yet to try bacon or pastrami but am planning to do bacon in the near future.

post #4 of 6

I guess you cure and smoke with the rind on?

post #5 of 6
That looks great! I've got my first attempts at back bacon and pastrami in separate brines and I hope they come out looking that good.
post #6 of 6
Thread Starter 
Quote:
Originally Posted by JaxRmrJmr View Post
 

I guess you cure and smoke with the rind on?



Yep,  then cut it off while still hot.

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