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My second attempt at making bacon. My first batch came out outstanding thanks to bearcarver. Maybe a little too good since I wound up giving away most of it after people tried it, leaving me with nothing lol. Costco was out of bellies for the xmas season, so when I found some I jumped on it...

So I was in the market for a good slicer in the $300-$500 range and I came across a hobart 1712 on craigslist for $200. Went and checked it out and the motor is strong, blade is sharp but the adjustment knob and dial was missing as well as a couple other things here and there like thumb screws...

Followed bearcarver's "BACON (Extra Smoky)" recipe and it came out great. I cured for 7 days, soaked for 1 hour in ice water and then smoked for 12 hours with hickory starting at 90 degrees and ending at 100 degrees. Out of a 9 pound belly, I got about 7.5 pounds of bacon, 6 pounds of which I...

I'm curing and making my own bacon using the dry brine method for the first time and I think I messed up. My pork belly was 11.22lbs that I cut in half for easier handling. My dry brine recipe is: 2lbs dark brown sugar 1.25lbs salt 2 tablespoons pink curing salt 3 tablespoons pepper I know...