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Nice weekend coming up...time for a Belly Bacon smoke!

post #1 of 6
Thread Starter 

Mid 60's on Sat. and the wife has to work......Time to smoke the belly that's been curing!

 

11.7 # trimmed belly

 

Cut in 1/3's for curing

 

Curing!

post #2 of 6

Looks good so far!

 

What's the cure recipe?

 

How long in the cure?

 

Al

post #3 of 6
Thread Starter 

Using Bear's dry cure recipe and trying a couple of variations.

1/3 doing TQ and Brown sugar only

1/3 doing TQ and brown sugar with a touch of cinnamon

1/3 doing TQ and brown sugar with chipotle

Curing for 10 days (nothing over 2 inches thick)

 

Still debating on the wood.  Either straight maple or Todd's Pitmaster Blend.

post #4 of 6

Some meaty Bacon their I just did a small 3 lb. using TQ cold smoke after 13 day cure.

http://www.smokingmeatforums.com/t/241579/belly-bacon-start-1-28-16

 

Richie

post #5 of 6

thumb1.gif  Sounds good some interesting flavors going there. As far as the basic cure you can't go wrong with the Bear.

post #6 of 6

Beer.gif  Thanks for the point it is greatly appreciated.

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