American Country Style Dry Aged Bacon is done

[sandyut]

This was the belly from the half pig I bought over a month ago for Salumi Palooza. Cured 21 days in the refrigerator, dried over night hanging in fridge, then cold smoked 1 night with fruit wood pellet dust; 4 more nights with a 40/60 blend of Apple wood and hickory pellet dust. Total of 60 hours cold smoke. Then hung to dry age in the fridge for 10 days. Some of the best bacon I have EVER made!!

Here it is, about to slice. Look at that dark rich color from 60 hours cold smoke!
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the cut shot...
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the slices for today's keto lunch...
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4 slices fresh bacon, southwestern sweet potato hash, avocado, 3 local yard eggs over easy in butter....
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Fried Bacon up close...
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Wow! Delicious!

Wow Delicious is right! man-o-man that drool worthy! nice work!

 

[BrianGSDTexoma]

Oh My Keith! Bacon Heaven.

 

[Gonna Smoke]

Great Keith!! I can see bacon nirvana...

 

[Rick in AZ]

That looks incredible! I can damn near taste it. What was the temperature outside on the nights that you cold smoked?
I just did a slab myself but our temps aren't cold enough in AZ to do the 60 hours, even at night.
Here's mine cold smoked 10+ hours. Like you, I do Mostly Hickory and apple plus some cherry. Mine came out great, but yours is mine on steroids! Nice job!

 

[SmokinEdge]

That looks incredible! I can damn near taste it. What was the temperature outside on the nights that you cold smoked?
I just did a slab myself but our temps aren't cold enough in AZ to do the 60 hours, even at night.
Here's mine cold smoked 10+ hours. Like you, I do Mostly Hickory and apple plus some cherry. Mine came out great, but yours is mine on steroids! Nice job!
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Hey Rick. If you dry rub cure, do the process without the bag on curing. Go naked on a wire rack. Then cold smoke. This will concentrate flavor and build color.

 

[indaswamp]

That looks incredible! I can damn near taste it. What was the temperature outside on the nights that you cold smoked?
I just did a slab myself but our temps aren't cold enough in AZ to do the 60 hours, even at night.
Here's mine cold smoked 10+ hours. Like you, I do Mostly Hickory and apple plus some cherry. Mine came out great, but yours is mine on steroids! Nice job!

Thanks Rick! Temps ranged from 29-45 on the nights I cold smoked....5 nights...