Well, it is time to make bacon as I only have one package left in the freezer. I usually follow Bears recipe but I could not find any Tender Quick anywhere. So I did the next best thing I made my own cure. I have the Charcuterie book by Ruhlman and Polsyn and followed the bacon cure recipe in there. I did the normal 14-day cure and today is smoke day.
So we have 20 lbs of cured belly ready to go.
In the smoker for 30min with no smoke to dry out a bit
Fry test was really good.
Here is the InkBird IBT-6XS this thing is awesome! Very easy to set up and use.
I have four slabs loaded so four probes. the App is very easy to use and lets you set up new categories. I created one for bacon and set the IT to 125 degrees and it alerts you as each item hits the desired temp. I really like this Thermometer.
I will post pics of finished bacon when done.
Thanks for looking.
Link
So we have 20 lbs of cured belly ready to go.
In the smoker for 30min with no smoke to dry out a bit
Fry test was really good.
Here is the InkBird IBT-6XS this thing is awesome! Very easy to set up and use.
I have four slabs loaded so four probes. the App is very easy to use and lets you set up new categories. I created one for bacon and set the IT to 125 degrees and it alerts you as each item hits the desired temp. I really like this Thermometer.
I will post pics of finished bacon when done.
Thanks for looking.
Link
