7.5 pound belly from Costco I put cure on last night

[motolife313]

not real thick maybe 1” or so. What do you guys think 1week cure time or more?last time I did mix little maple syrup and that made it difficult to get a even layer of cure. And did seem little sweet. I skipped that this time and it was way easier to spread. I’m planing on smoking it in my stick burner all day under 130

 

[chef jimmyj]

Give it 10 days just to CYA...JJ

 

[motolife313]

Ok thanks! Anyone put seasoning on these? Maybe just pepper?

 

[chef jimmyj]

Black Pepper and Maple are the two most common bacon flavorings but a look around in the Bacon forum will show a whole variety of things members have tried. Just the beginning of this week Pickled Flavored Bacon was a hot topic. Link below...JJ

https://www.smokingmeatforums.com/threads/brining-bacon-911.283601/#post-1918137

 

[SonnyE]

I always run wide on curing. I go for the full Monty. 14 days.
When I've made Pepper Bacon, the pepper goes on after forming the Pellical, just before going in the smoker.
Nothing in the cure but Cure, Salt, and Sugar.

 

[civilsmoker]

Motolife313, crazy we both grabbed belly’s! However, I couldn’t wait, I’m eating it tomorrow!

 

[crazymoon]

ML313, I'm in!

 

[torp3t3d0]

Made some “slap yo momma” bacon using molasses......turned out really well....had to slow fry due to the amount of sugar which causes it to burn at too high a heat....

 

[motolife313]

Put it on at 11:30. Planning on coldish smoking it most of the day with cherry and oak. At about 100. Less then 130 degree

no propane so I used some butcher paper and cut the wood really small

 

[motolife313]

Smoked for about 9 hours at 130 or less. Doing a small bacon sandwich. Be nice if I got some tomatoes or avocado

 

[motolife313]

Little fat rendering. Very tasty! I’m going too hand cut this time. I paid the butcher 20$ last time

 

[HowlingDog]

That looks really good. Nice thick cut bacon!! My next go at bacon will be a slab like that. I started with some smaller pieces but want to graduate and go full slab! Nice Job!

 

[motolife313]

Thanks. I think I smoked it little colder this time and it turned out better

this mornings breakfast. Just cut it up and super happy with it. Very meaty in most places

thick cut every piece. 3/16”-1/4” thick. Maybe even thicker lol

 

[Fueling Around]

Smoked for about 9 hours at 130 or less. Doing a small bacon sandwich. Be nice if I got some tomatoes or avocado

Outstanding job on the bacon. Love the meat to fat ratio.

I relish my BLT with the first tomato from the garden.

 

[motolife313]

Thanks man! I’m planing on the blt tomorrow possibly, with avocado