Howdy fellas and non fellas. Finished up my beef bacon today. Turned out great so wanted to post.
Started off with a almost 11lb slab of Certified piedmontese beef belly.
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Cured it with....
.25% cure #1
1.5% sea salt
.75% brown sugar
Lightly vac sealed to the cure can move around but most oxygen in gone. Into the fridge for 14 days
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After 14 days placed uncovered on racks to form a pellicle for a couple days
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After pellicle I cold smoked with hickory 6hrs a day for 2 days. Total smoke 12 hours. Here's a few action shots.........
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Then into the fridge for 4 days uncovered to let the flavors equalize and dry a bit more
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Fished slicing a little bit ago. 11in bacon about the thickness of wrights bacon
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Sliced up some bacon ends and saved a couple stumps for seasoning pieces
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Got it all vac sealed. Nice haul of beef bacon. Emily fried up a couple pieces. Forgot a pic but acted exactly like pork bacon. Very delicious! Thanks for stopping by