Another round of bacon

[NoobNoob]

Just thought I would post some pictures of the bacon I made this last week. I decided to try something a little different and on top of the regular cure #1 and brown sugar like I usually do, I added a whole lot of molasses. It turned the meat during curing a really interesting shade of red. Almost beef-like, just kind of cool how it turned out. I smoked it with cherry. I have a great affection for the color that cherrywood imparts on meat. Oddly enough, after smoking the meat lost the heavy maroon color and went back to normal. And yes it’s real good lol.

 

[NoobNoob]

Should note that the bacon was cured for 10 days and in the past I have experimented with additional curing salt. Pink salt is very salty in my opinion soaking is a must