Thanks for the invite
Looking forward to meeting some new fellow smokers from mi
My latest project was my first smoked bacon and it is pretty tasty
Heres a couple pictures
Your kids will love ya!
Thanks for the tip. I have a couple of GFS near me. One 15 miles east and one 20+ miles west. I will check with them.
We used buy a side of pig from our daughter, but she got divorced, and now that it out. That pig, kept the pigs. LOL
I always requested the butcher to leave the bacon non-sliced. They would cure and smoke it, but then I would smoke it again. It was awesome stuff. I miss those pigs. And it was cheap too. She gave us the meat, and all we had to do was pay for was the processing cost.
( About $100.00 or so, for a half a pig, butchered and cut up for us).
So now if I can get some pork side belly's from GFS or a butcher house, I will try my hand at making it from fresh to cured to smoked.
Did you dry cure, or brine cure it? It looks great!
Now... do you think a Whirlpool will do the same good job, as your Maytag?
Can't wait for my wife to ask why smoke coming out from the laundry room. LOL
I'm kind of leaning towards the dry cure when I try bacon. Maybe I'll split a slab and do both, dry and wet brine, cures to see for myself, which I like better. Time it so I can smoke them both at same time to keep the comparison consistent.
I love good maple bacon, and I'm thinking it would be easier to get that flavor with the dry cure using maple syrup instead of brown sugar, rather than the wet brine. And of course maple wood to smoke with.