Its been over 2 years since I did some bacon. Finally got the time and belly to get some done. Haven't lost my touch thought. I started out with 2 nice chunks of belly from my local butcher. Cut them down to size. Put them in a TQ cure with brown sugar per BearCarvers instructions like I always do. Into the fridge for 9 days, turning and rubbing every day.
On day 9 I took them out rinsed them off and stuck them in the ice water for 30 mins
Laid them out and patted them dry
Cut a few slices off and test fried them up. They tasted just like they smelled............Delicious!
I took one large piece and one small piece and coated it in coarse black pepper for pepper bacon and into the smoker they went
9 hrs later we have some nice smoked bacon. Cold smoked with hickory using my tin can and soldiering iron. I tried a little something different, sort of like BearCarvers trick with adding heat. A few times during the smoke I fired up the propane burner and let the smoker build just a little heat for just about 3-5 minutes, not enough to start the cooking process just enough to let the meat take in the warm smoke. So we will see if it helped any. The color came out awesome!
So tonights project is slicing and vacuum sealing. I will post some pics of that tomorrow.