Since the first batch of bacon I mad is now done (it was 25 lbs) i thought it was time for another batch. The first time I made it I used POPS Brine. It came out great!
For the second batch I thought I would try the dry cure method. So I followed Bears "Bacon Extra Smoky" method. How can you go wrong with Bears instructions?
Weighed and measured Tender Quick Once rubbed brown sugar was added per instructions.
This is 20 lbs (two bellies)
So after the necessary cure time (8 days) sliced in half to check cure.
Fry Test (just right)
Into the smoker it goes with Maple pellets.
Last time I did this I sliced it all by hand. This took a while and my slices were not real consistent so I bought myself a new toy today.
I will smoke today from 4 pm till about 11 pm at a temp of 100° with maple pellets. I will let it rest overnight and maybe do the a few more hours tomorrow,
Thanks for looking! I will post some finished/sliced photos later.