I went to grab a couple of Yuengling Lagers and decided to snap a picture.
This is 2 lbs of belly, a week into the cure, using Bearcarver's recipe, but I added a TBS of habenero powder/lb to it, because a TBS of jalapeno powder per pound didn't quite cut it.
There's a slab of Ghost Chili bacon and Carolina Reaper bacon in the pile, but I went tame with those and only did 1 tsp/lb on each.
The rest is Canadian bacon.
More to come, after the smoke next weekend.
This is 2 lbs of belly, a week into the cure, using Bearcarver's recipe, but I added a TBS of habenero powder/lb to it, because a TBS of jalapeno powder per pound didn't quite cut it.
There's a slab of Ghost Chili bacon and Carolina Reaper bacon in the pile, but I went tame with those and only did 1 tsp/lb on each.
The rest is Canadian bacon.
More to come, after the smoke next weekend.
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