Bacon Hanging Out In The Smokehouse

[hookedonq]

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• hookedonq
• Jan 28, 2015

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

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• hookedonq
• Jan 28, 2015

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• hookedonq
• Jan 28, 2015

Also did 5 lbs of Tenn smoked sausage

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• hookedonq
• Jan 28, 2015

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• hookedonq
• Jan 28, 2015

 

[bonzbbq]

Nice job, would love to see pics of the smoker

 

[foamheart]

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

Thats some nice looking bacon, nice knife work slicing it also.

 

[hookedonq]

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

 

[sopchoppy]

Cracker Barrel uses smoked ground sausage and it is goooooood. Bet yours is better. Nice job.