- May 1, 2010
- 9
- 10
First bacon and my first qview, hope everyone enjoys. I followed the method from the thread "bacon using instacure #1" as the cure i purchased was the same sodium nitrate content. Cured in the fridge for 7 days and took care of the rest today. I smoked it hot due to the fact i cannot keep my temps down below 225 in my first smoker, guess its time for a new one as ive had the smoker for 2 months and im already attempting bacon. Seems to becoming a good hobby that deserves some good equipment. Anyways heres the pics!
Heres the bellies outta the cure, soaked, rinsed and drying.....
Profile shot after curing.....
Frying up a strip to test for saltiness.....
Gotta give some to my toughest critic.....
and a few shots after smoking, couldnt keep it in as long as i would have liked due to temps, but oh well, my first time.....
Heres the bellies outta the cure, soaked, rinsed and drying.....
Profile shot after curing.....
Frying up a strip to test for saltiness.....
Gotta give some to my toughest critic.....
and a few shots after smoking, couldnt keep it in as long as i would have liked due to temps, but oh well, my first time.....
