Recent content by cybball
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Making Bacon. 1st time
Bellies I have been getting are usually right around 20. I have been cutting them into 5lb slabs. Works great. Last ones I got were $1.59, which was a great price. Living in hog central (Iowa) doesn't hurt!- cybball
- Post #7
- Forum: Hot Smoked Bacon
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Funky Tasting Bacon
- cybball
- Post #17
- Forum: Hot Smoked Bacon
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- Album: Funky Tasting Bacon
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Funky Tasting Bacon
- cybball
- Post #16
- Forum: Hot Smoked Bacon
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- Album: Funky Tasting Bacon
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Funky Tasting Bacon
The meat was the key. This batch came out really good. Going to invest in an amazen smoker though. Hard getting good smoke with my Masterbuilt Propane at lower temps. This 20lbs should last a few days. ;)- cybball
- Post #15
- Forum: Hot Smoked Bacon
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- Album: Funky Tasting Bacon
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Belly Bacon Done Curing?
Definitely! Should be done in a few hours. Pics tomorrow!- cybball
- Post #9
- Forum: Hot Smoked Bacon
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Belly Bacon Done Curing?
Thanks. Took them out of the fridge this morning and the color evened out. They are smoking right now. :)- cybball
- Post #4
- Forum: Hot Smoked Bacon
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Funky Tasting Bacon
- cybball
- Post #14
- Forum: Hot Smoked Bacon
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- Album: Funky Tasting Bacon
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Funky Tasting Bacon
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Funky Tasting Bacon
New batch od 20lbs. Did this with Pop's brine. Have them hanging with a fan on them to dry for a bit. I added black pepper after curing. On the smoker soon!- cybball
- Post #13
- Forum: Hot Smoked Bacon
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- Album: Funky Tasting Bacon
