3rd batch of bacon, 3rd batch of pastrami

[grouse]

So my first round of bacon was such a hit i have been asked to do two more since.

Photos of the bacon after curing and drying.

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• grouse
• Feb 9, 2014

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• grouse
• Feb 9, 2014

the brisket pastrami is mine,  the top two  rear racks of bacon are for a buddy.  I am not sure what cure he put on his.  Mine are the other racks of bacon.  I have muscovado brown sugar cure and Connecticut maple syrup cure.

Here they are after 30 hours of cold smoking.

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• grouse
• Feb 9, 2014

my bacon top picture, his bacon bottom picture

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• grouse
• Feb 9, 2014

His bacon bottom and top pictures

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• grouse
• Feb 9, 2014

whole smoker

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• grouse
• Feb 9, 2014

The heat is rising slowly. We will see how things go.

 

[grouse]

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• grouse
• Feb 9, 2014

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• grouse
• Feb 9, 2014

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• grouse
• Feb 9, 2014

 

[smokeymagoo]

That looks great...I have yet to try bacon or pastrami but am planning to do bacon in the near future.

 

[jaxrmrjmr]

I guess you cure and smoke with the rind on?

 

[shelterit]

That looks great! I've got my first attempts at back bacon and pastrami in separate brines and I hope they come out looking that good.

 

[grouse]

 
I guess you cure and smoke with the rind on?

Yep,  then cut it off while still hot.