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More Sunday Bacon

post #1 of 13
Thread Starter 
Very simple cure this time with just salt, cure, sugar and black pepper. Cold smoked for about 12 hours with hickory.
I finally found a local source for bellies at $2.49 per pound.

post #2 of 13
Good looking bacon nice job!!
post #3 of 13
Looks great good job PDT_Armataz_01_37.gifPDT_Armataz_01_37.gif
post #4 of 13
They look really good. icon_smile.gif Nice color.
post #5 of 13
Nice lookin bacon....PDT_Armataz_01_37.gif
post #6 of 13
Thread Starter 

Gene, Dawn, Jack and Piney

post #7 of 13
That's some good looking bacon. I see you're all set up for it what with the bacon hooks and all.
post #8 of 13
Very nice!!!!
post #9 of 13
Some nice looking bacon. Points for making me drool! PDT_Armataz_01_37.gif
post #10 of 13
That does look good in deed. I do have one question. Why not remove the skin prior to curing and smoking?

post #11 of 13
looks good ! hope to try my own soon
post #12 of 13
Nice job! It's funny how things like making bacon are fairly simple but most people won't try making it. They'd rather get the crap from the store than wait a week for REAL bacon. icon_sad.gif
post #13 of 13
Thread Starter 
Good question. I've tried it both ways. This is the second time I've done it this way. It was fully cured and very smokey. It seems the cure and the smoke have no problem penetrating that skin.

I was going to make smokey cracklins until my wife saw some nips still attached and made me throw the skin away.PDT_Armataz_01_04.gif
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