Bacon!

[BB-que]

9lb belly from Costco.
Dry cured with LEM bacon cure, vac sealed, and into fridge for 14 days. Cold smoked for 10 hours with hickory. I’m sticking my foot in my mouth on a previous post where I said there would be very little to no weight loss with cold smoking process to some poster. With the curing process it lost quite a bit of final yield. Came out great, thanks Al for getting me to try the dry brine - more convenient for me.

 

[SmokinEdge]

Looks great. Nice work.

 

[bauchjw]

Looks amazing!

 

[DougE]

Looks awesome.

I really need to get my feet wet and do some bacon. I got a bag of cure #1 a few months ago, and planned to start with cheaper things like Canadian, or buckboard to get a feel for it before trying it with belly, but even the cheaper things ain't so cheap right now.

 

[chef jimmyj]

Looks great. Nice color...JJ

 

[pushok2018]

Bacon looks very nice, Beautiful color... Like!

 

[chopsaw]

Looks great . I agree , nice color .

 

[SmokinAl]

That is some mighty fine looking bacon there my friend!!
Al

 

[fxsales1959]

9lb belly from Costco.
Dry cured with LEM bacon cure, vac sealed, and into fridge for 14 days. Cold smoked for 10 hours with hickory. I’m sticking my foot in my mouth on a previous post where I said there would be very little to no weight loss with cold smoking process to some poster. With the curing process it lost quite a bit of final yield. Came out great, thanks Al for getting me to try the dry brine - more convenient for me.
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nice belly! my meat store keeps them in stock. since I'm there so often there

's almost always one with Prague selaed in the freezer. do your's come "skinned?"

 

[kit s]

OK...never tried pre-made brine. So I have a question for all those that have, especially if they tried more than one brand.
What do you think is the best?
Maybe an unanswerable question, as taste vary, but hey gotta ask.

 

[kit s]

Oh by the BB i would take a platter of yours....need too do some test tasting...just begging here...lol

 

[KBFlyer]

Nice looking bacon.
What size Vac sealer do you have that will do such large bags?

 

[HalfSmoked]

Nice job if you need a taster I will bring along eggs and taters.

Warren

 

[indaswamp]

Cold smoked for 10 hours with hickory. I’m sticking my foot in my mouth on a previous post where I said there would be very little to no weight loss with cold smoking process to some poster.

Very nice color on your dry cured bacon. What temperature did you cold smoke it at?

 

[jcam222]

Bacon looks fantastic. I have 3 huge bellies in the freezer I need to get to work on.

 

[SecondHandSmoker]

That looks great. Nicely done!

 

[sandyut]

best lookin bacon i have ever seen! nice work

 

[HalfSmoked]

SecondHandSmoker thanks for the like I appreciate it.

Could also bring some biscuits as well.

Warren

 

[uncle eddie]

You bacon looks pretty darn good from this side of the screen!

 

[BB-que]

Nice looking bacon.
What size Vac sealer do you have that will do such large bags?

It’s just a cheapie

Very nice color on your dry cured bacon. What temperature did you cold smoke it at?

i use a Tube at the bottom of a Rocky Mountain bullet smoker - so pretty much no heat