I picked up a 8.5 lb belly from my butcher and got some pink curing salt as well.[ATTACHMENT=2692]20160213_113416.jpg (2,634k. jpg file)[/ATTACHMENT]
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
[ATTACHMENT=2693]20160220_094306.jpg (3,660k. jpg file)[/ATTACHMENT]
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.
[ATTACHMENT=2694]20160220_094319.jpg (3,091k. jpg file)[/ATTACHMENT]
[ATTACHMENT=2695]20160220_112617.jpg (3,229k. jpg file)[/ATTACHMENT]
[ATTACHMENT=2696]20160220_112626.jpg (2,988k. jpg file)[/ATTACHMENT]
[ATTACHMENT=2697]20160220_122845.jpg (3,852k. jpg file)[/ATTACHMENT]
[ATTACHMENT=2698]20160220_193752.jpg (2,639k. jpg file)[/ATTACHMENT]
[ATTACHMENT=2699]20160220_194614.jpg (2,900k. jpg file)[/ATTACHMENT]
Of course I had to sample some :drool
[ATTACHMENT=2700]20160220_195258.jpg (3,052k. jpg file)[/ATTACHMENT]
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
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
[ATTACHMENT=2693]20160220_094306.jpg (3,660k. jpg file)[/ATTACHMENT]
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.
[ATTACHMENT=2694]20160220_094319.jpg (3,091k. jpg file)[/ATTACHMENT]
[ATTACHMENT=2695]20160220_112617.jpg (3,229k. jpg file)[/ATTACHMENT]
[ATTACHMENT=2696]20160220_112626.jpg (2,988k. jpg file)[/ATTACHMENT]
[ATTACHMENT=2697]20160220_122845.jpg (3,852k. jpg file)[/ATTACHMENT]
[ATTACHMENT=2698]20160220_193752.jpg (2,639k. jpg file)[/ATTACHMENT]
[ATTACHMENT=2699]20160220_194614.jpg (2,900k. jpg file)[/ATTACHMENT]
Of course I had to sample some :drool
[ATTACHMENT=2700]20160220_195258.jpg (3,052k. jpg file)[/ATTACHMENT]
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