Me and my neighbor Craig, (fpnmf) split a case of bellies, his turned out great http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way#post_836596
I smoked them in the smokehouse with Todd's, Pitmaster Blend pellets for 48 hours.
I used the same curing process as Craig, http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
I brined them for 10 days.
I cut the rind off before smokin' this time, and i must say, i like the end product.
As you can see from the pics, the fat really took on some smoke .
No Bacon Hooks yet, so i smoked them on cooling racks
Here's a shot at the 12 hour mark
I had to go visit my neighbor with the best slicer in NWF!
It slices so thin, there's no where for the flavor to hide
All packed up and ready for the freezer
Thanks Pop's, for a great (Time tested) recipe.
And a big Thank You to my buddy Craig for allowing me to abuse his Awesome slicer once again.
I smoked them in the smokehouse with Todd's, Pitmaster Blend pellets for 48 hours.
I used the same curing process as Craig, http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
I brined them for 10 days.
I cut the rind off before smokin' this time, and i must say, i like the end product.
As you can see from the pics, the fat really took on some smoke .
No Bacon Hooks yet, so i smoked them on cooling racks
Here's a shot at the 12 hour mark
I had to go visit my neighbor with the best slicer in NWF!
It slices so thin, there's no where for the flavor to hide
All packed up and ready for the freezer
Thanks Pop's, for a great (Time tested) recipe.
And a big Thank You to my buddy Craig for allowing me to abuse his Awesome slicer once again.