Howdy fellas and non fellas finished up some bacon today. Started with a 3.5lb premium belly from Home place pastures.
Wish I'd had more but belly is hard to find around here and these are around $10lb which isn't really sustainable for bacon.
Cured for 14 days
.25% cure #1
1.75% brown sugar
1% kosher salt
Lightly vac sealed so stuff can still move around
14 days later pulled it out, rinsed and pay dry. Then onto the fridge 24hr for a pellicle
Really to hot for cold smoking but I prefer it over hot smoked. Filled up a pan with ice and rock salt, sat another pan on that with ice and salt then a wire rack for the bacon to sit on. Used pecan pellets. Kept the bacon nice and cold. I smoked for 6hrs on day one and 6hrs again on day 2. Then let it bloom in fridge uncovered for 4 days
After the smoke and bloom. Color get so deep during those 4 days
Just sliced it up thick by hand after about an hour in the freezer
Nice and meaty. Also cut up some bacon ends for seasoning stuff. Smells awesome
Wish I'd had more but belly is hard to find around here and these are around $10lb which isn't really sustainable for bacon.
Cured for 14 days
.25% cure #1
1.75% brown sugar
1% kosher salt
Lightly vac sealed so stuff can still move around
14 days later pulled it out, rinsed and pay dry. Then onto the fridge 24hr for a pellicle
Really to hot for cold smoking but I prefer it over hot smoked. Filled up a pan with ice and rock salt, sat another pan on that with ice and salt then a wire rack for the bacon to sit on. Used pecan pellets. Kept the bacon nice and cold. I smoked for 6hrs on day one and 6hrs again on day 2. Then let it bloom in fridge uncovered for 4 days
After the smoke and bloom. Color get so deep during those 4 days
Just sliced it up thick by hand after about an hour in the freezer
Nice and meaty. Also cut up some bacon ends for seasoning stuff. Smells awesome