Bacon a making

[kit s]

It has been way to long since I posted this site...bad me. I do check it frequently though and gleam some neat stuff.
Brined and smoked up some bacon this last week. Two slabs. !11 lbs + a piece.
Simple brine Salt and cure number 1.
Cold smoked with hickory for two days. First a pict of fat caps.
Then meaty side, finally a sliced slab.

 

[daspyknows]

yum. Mine should be ready for smoking on Tuesday or Wednesday. Home made bacon has ruined it for me with store bought bacon.

 

[thirdeye]

Picture perfect.

 

[Winterrider]

Some fine looking bacon there.

 

[SmokinEdge]

Excellent looking bacon. Meaty!

 

[BrianGSDTexoma]

That is some great looking bacon. Perfect slab of meat. Good find.

 

[tx smoker]

Good looking stuff right there Kit. Nice job.

Robert

 

[jcoleman66]

Wow very nice!!

 

[Lonzinomaker]

I agree home made bacon is far superior to store bought.

 

[Elita]

Hi, I have a recipe calling for 60degree salinity water 81 grams cure#1 and 11 pound pork belly. Does this seem right to you? It seems like the cure#1 is too high from what I've been seeing. Help please

 

[kit s]

Hi, I have a recipe calling for 60degree salinity water 81 grams cure#1 and 11 pound pork belly. Does this seem right to you? It seems like the cure#1 is too high from what I've been seeing. Help please

What method you base the cure amount on? Does seem high.
I use diggingdogfarm.com for my percentages etc. Good tool.

 

[Elita]

Would it make people sick?