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my 1st attemp at belly bacon in new cold smoker

post #1 of 6
Thread Starter 
Last weekend I showed my new cold smoker I made. Then Sunday I broke it in. I did 12 lbs of pork belly and a couple pounds of cheese.
Cure was 1 TBS tender quick per pound, 1 TBS of Demerara cane sugar per lbs, 1 TBS of Lawry"s seasoned pepper. I cut the belly in 3 equal pieces. 1 piece I added garlic and onion powder. cured 9 days , gave them a water bath 2 hrs. added fresh ground pepper to all 3 and a little more onion and garlic to the 3rd. Let set in fridge for 2 days than cold smoked @ 75 degrees for 8 1/2 hrs. I used royal oak charcoal for heat source and about 75 % apple chunks and 25 % hickory.
pic of cold smoker I made



pork belly @ 1.50 per pound



all cured and ready for the smoker



in the smoker



the cheese



in the smoker


holding temps


all smoked



here's about 1/3rd of it sliced



best bacon I've every had. can't wait to try the cheese.

Thanks for looking.
post #2 of 6
Looks good I'll bet it tastes even better PDT_Armataz_01_37.gif
post #3 of 6
Everything sure does look good and I know it taste really good to. Now how long was it in for. You made that smoker it looks really cool.
post #4 of 6
Thread Starter 
Thanks. It was something I threw together. I had it in the smoker 8 1/2 hrs.
post #5 of 6
AND THE CROWD GOES WILD!!!!!
Great Job & Points for the Smoker points.gif

Pulled this off the net.......



Try BBB next.


Todd

No Creosote! A-Maze-N Smokers

Reply
post #6 of 6
Nothing like makin "the bacon" your self...you did a great job !!!!
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