A wise Bearcarver once told me be careful making bacon once you start you will have to keep making it.
Well he was right, my wife lets me know as soon as what we have starts to get low.
This time I had two bellies that came to just under 20lbs.
I started the dry cure process on May 28th and smoked it on June 4th/5th. I ten wrapped it up and let it sit until the 9th and then sliced it all up and vacuum sealed into 1lb packs.
The temps here in Michigan were cool last weekend so I used the OK Joe and just let it smoke for 8 hours each day.
Day 1 I used a 12" A-Maze-N tube with Apple pellets (filled twice)
Day 2 I used a 12" A-Maze-N tube with Maple pellets (ran out of apple (filled twice))
Then wrapped and rested.
Then Sliced, Packed and frozen.
Even though this is the same process I have been using the mix of apple and maple gave the bacon almost a sweet taste. My wife and I both really like how it turned out.
Here are the pics:
Fry test, good flavor right amount of salt taste
Day 1 and 2 in the smoker
Wrapped and ready to rest for a few days
Sliced and ready to package. Did not realize I did not have bags, had to wait one more night until I picked up bags.
Packaged and in the freezer in the basement. Still some packages upstairs from the last batch so this has to wait.
Thanks for looking