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 cure..it 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.