Bacon

[Boris1]

Been a while since i posted…. hunting season coming so well back in the swing of things….Didn’t get any sliced pictures but I dry cured these pork bellies for 12 days with 1.5% salt .75% sugar .25% cure 1 and .02% California ham spice…. Hot smoked started at 150F and up 185 to finish at 145F internal ….and ran the Bella cold smoke generator the whole time to really get it smoky turned out awesome.

 

[mneeley490]

I don't think you have enough smoke there.

 

[Boris1]

I don't think you have enough smoke there.

Can never have enough lol

 

[smokerjim]

Looks excellant

 

[Compulsive Smoker]

You’re making me hungry and I just ate lunch! That looks amazing!

 

[DRKsmoking]

First picture made me cough a little , than smiled at what I bet was a great smell.

Those look fantastic love the colour.

David

 

[Boris1]

First picture made me cough a little , than smiled at what I bet was a great smell.

Those look fantastic love the colour.

David

I’m running a pellet smoker so I need all the smoke I can get lol