I cured some bacon again using Pops brine. The curing process has been pictured here a lot, so I didn't bother with pics from that. However, I did have an issue with this bacon in that I try to let it sit in the fridge to for the pelicle over a work week. (Take out of brine on Sunday and smoke on the next weekend.)
I got distracted by my son having a wreck and ended up with letting it sit in the fridge for two weeks instead. It didn't seem to hurt the bacon at all, so I smoked it. A bit longer than I normally do, but after the fry test, I'm a believer in a longer cold smoke. Love making my own bacon. Thanks Pops!
After cure I rubbed with S&P and Onion & Garlic powders.
In for a good long (cold) smoke... Friday around 3:00PM
Still smoking Saturday morning.
Finished Sunday afternoon. It's all sliced up and in the fridge/freezer now. The 10lb+/- pork belly I started with turned out to give me just over 8lbs of cured and smoked bacon. BTW, the house smells wonderful!
Thanks for looking!