Bacon question

[smokerlover]

I once again need you guys to bail me out and make me look good.
Since it's too cold here in PA to put on a good butt I thought I'd try bacon since it's smoked at a lower temp. Here's my questions:
1) What type of meat do I use? (I'd like to slice it like to store stuff)
2) Where do I get the best cure? (I like mine smokey of course)
3) how long do you keep the smoke on it?

In advance - Thank you!!

 

[walking dude]

djdebi or someone else will be by soon to help..................


d88de

 

[glued2it]

Use pork belly and mortans tenderquick.


Like d8de said!

 

[deejaydebi]

Too cold? It's never too cold!

Meat: Porkbelly
Best cure: Home made
Length of smoke: 8 to 14 hours depending on your smoke

First you have to brine. There are two school of though on brining dry brine and wet brine. Both become wet but I personally prefer wet because you can inject the brine into the meat getting all the meat flavored. You also don't have to brine as long because of this.

This is how I do porkbelly bacon:
http://www.deejayssmokepit.net/PorkBellyBacon.htm

Canadian Bacon:
http://www.deejayssmokepit.net/CanadianBacon.htm

Buckboard Bacon:
http://www.deejayssmokepit.net/Downl...boardBacon.pdf

 

[walking dude]

Deb.........can you do a butt or a shoulder?

d88de

 

[deejaydebi]

Sure Dude what do you want to do with them? I prefer shoulders for small hams and sometimes even buckboard bacons.and there much cheaper at least up here they are on sale alot. Shoulders make better lunchmmeat too!

 

[walking dude]

ahhh.........duh.......make bacon?

aren't we in the bacon area...............hehehe........I KNOW DEB........you are all over the place..........you keep busy, just keeping UP with this site.......you should be getting a paycheck........


d88de