Hope you aren't tired of bacon pictures...
This is a 10lb loin I divided and dry cured 1/2, brined the other 1/2.
The dry cured one is on the left and the brined is on the right. They cured for 7 days.
For the dry cure I used Morton's tender quick mixed with sugar.
For the brine cured, I used a mixture of Morton's, water, garlic cloves, red pepper flakes, brown sugar and bay leaves...then put fresh cracked black pepper over it before going into the smoker.
I used hickory for the smoke. Left it in the smoker for about 2 1/2 hours at 200 degrees.
After cutting, I put a small piece of waxed paper between each slice before bagging and freezing. That way I can get just a couple of slices out to fry at a time.
Edited by cowgirl - 4/19/11 at 1:43pm