- Joined Oct 4, 2012
A few weeks ago our Costco had bellies on sale so I picked up two nice ones to make into bacon. I like to dry cure and cold smoke my bacon. I had planned on smoking on the 24th of October, but life got in the way so Smoke day will be Nov 2nd. I will be cold smoking and plan on smoking 18 hours straight through. I will use cobb pellets. I may mix in some cherry too. After smoking I will age the bacon for 5-7 days then vac pack for the freezer.
As usual I used Digging Dogs Universal cure calculator for the cure mix. I will dry season the slabs tonight when I take them out of the vac packs to dry and form the pellicle. I season with white pepper, cracked black pepper and garlic powder (no measurements I sprinkle on until it looks good).
I cut the bellies into thirds for curing. Fits better in my fridge and I can use gallon sized vac pack bags.
Cure calculated for one of the slabs
Weigh each slab prior to calculating the cure.
I write the weight, cure mix, and date started on all bags.
More to come Saturday.