Bacon Hanging Out In The Smokehouse

Discussion in 'Smoking Bacon' started by hookedonq, Jan 28, 2015.

  1. Cured 27 lbs of belly using 3% salt 1% sugar 0.25% cure 1 in the cure for 11 days than out and hung for a day to dry and form pelical. Ended up with about 36 hours of hickory smoke

    Also did 5 lbs of Tenn smoked sausage
  2. bonzbbq

    bonzbbq Smoke Blower

    Nice job, would love to see pics of the smoker
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Tenn. smoked sausage?  Fresh smoked? Cured I assume?

    Thats some nice looking bacon, nice knife work slicing it also.
  4. Yea its fresh country sausage with the proper amount of cure 1 added.

    Ill try to get some pics of the smoke house this weekend
  5. Cracker Barrel uses smoked ground sausage and it is goooooood. Bet yours is better. Nice job.

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