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3rd attempt at BACON!!

post #1 of 4
Thread Starter 
I picked up a 8.5 lb belly from my butcher and got some pink curing salt as well. 20160213_113416.jpg 2634k .jpg file

I cut it in half and cured it with the salt, some cracked black pepper and maple syrup. I flipped it over every night and cured for 7 days
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I smoked it with a mixture of Apple and Hickory woods to an IT of 150 and then let it rest in the fridge for a few hours before slicing.

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Of course I had to sample some drool.gif

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So overall I was very pleased with it. I still need to tweak a few things and get the salt content right. May try to let it cure for a few more days next time. Nonetheless, you can't beat making your own bacon, so much better than store bought! Thanks for looking y'all
post #2 of 4

I'm glad to hear the bacon turned out well for you.

 

Here is a tutorial on posting photo's.

 

Instead of just jpeg links you can post the photo's right in your text.

 

http://www.smokingmeatforums.com/t/125263/how-to-upload-a-photo-q-view-to-your-post

 

Al

post #3 of 4
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

I'm glad to hear the bacon turned out well for you.

Here is a tutorial on posting photo's.

Instead of just jpeg links you can post the photo's right in your text.

http://www.smokingmeatforums.com/t/125263/how-to-upload-a-photo-q-view-to-your-post

Al

Yea, I've posted several threads with photos here before. I'm using the mobile site and for some reason it's very restrictive and photos will not show up like they do on the desktop version
post #4 of 4
Thread Starter 


Just a test to see if it finally works on my phone
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