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New to the forum..Bacon Pics from previous cooks

post #1 of 5
Thread Starter 

hey guys, 


im new to the forum but wanted to share with you some Bacon i made previously before joining.


this bacon was cured with the High Mountain Bacon was my first attempt using this cure and it came out pretty good.





i currently have a 2.5lb slab in Pops Brine and another 2.5 piece in Bearcarvers Morton Tender dry Cure recipe.


looking forward to see how both of those will turn out and i will surely post pics once they are done curing. the belly in Pops Brine had been in the brine for 10 days but a small portion of it is 2 inches thick so im going to let it go until 14 days.


the belly in Bearcarvers dry cure using Mortons TC has been in the cure for 2 days but its only 1 inch thick so i will let it go 7 days.


i have always hot smoked my Bacon to 150 I, but i do want to give cold or warm smoking a try with these next bellies especially since i know the cure that im using has penetrated throughout the meat entirely.


thanks for having me and looking forward to gaining additional knowledge on curing and smoking Bacon.



post #2 of 5
I have used pops brine and MTQ both are good. I like dry cure the best but that's just me. I also warm smoke at about 120 for 10 to 12 hours. You will be pleased with it no matter how you smoke it.
post #3 of 5

I also use dry cure an I am really warming up to this warm smoke, I work to keep the box at 120 and the bacon below 120. we love how it turns out.

Keep on Smokin,


post #4 of 5
I had to learn to warm smoke because down here in the south we get about 3 weeks a year that's it cool enough to cold smoke and it's one day at a time most of the time one day so can't do it so you learn to work around it. Lol
post #5 of 5
Thread Starter 

Thanks guys.


I think I'll try warm smoking first before cold as well.

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