Best bacon

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newbiesmoker

Smoke Blower
Original poster
Jul 5, 2008
147
76
Huntington, In.
I had some hogs butchered and had them keep out the bellies. I used Prague #1 cure, salt, pepper and let in sit in fridge for 18 days, 2 days in fridge for pelicles, then smoked at low temp for 4hrs, then next day smoked to 145°.
Put in the freezer to firm up and run it through the slicer. I'm going to keep making it this way instead of store bought.
 

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JC in GB

Master of the Pit
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★ Lifetime Premier ★
Sep 28, 2018
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Green Bay, WI
Looks fantastic, well done. Just love home made bacon. I got two bellies in the fridge curing right now. They will be bacon by Sunday. :emoji_sunglasses: :emoji_yum:

JC :emoji_cat:
 
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