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Couple Slabs of Bacon

HowlingDog

Meat Mopper
SMF Premier Member
228
192
Joined Jan 16, 2019
Just found these pictures from my last bacon:
IMG_4133.JPG

Weigh the belly and using Digging Dog to calculate the salt, sugar and cure:
IMG_4134.JPG

The belly will not fit in the bags I have, so I had to cut in half
IMG_4138.JPG

Into the smoker
IMG_4234.JPG

A couple hours in
IMG_4238.JPG

And we are done
IMG_4241.JPG

I really want a slicer, but I am not too bad with a knife:
IMG_4242.JPG
IMG_4246.JPG

Yummy bacon. Hot smoked at about 150 degrees for about 6 hours or so, then kick it up a bit till it hit 150 IT. I am slowly getting better at this.

Thanks for looking!

HowlingDog (Mark)
 

DougE

Master of the Pit
SMF Premier Member
2,216
2,307
Joined Apr 13, 2010
Great looking bacon. I'm still hand slicing too.
 

tbern

Master of the Pit
SMF Premier Member
1,150
540
Joined Dec 27, 2015
Awesome looking bacon! Have to put making some on my things to try list.
 

HowlingDog

Meat Mopper
SMF Premier Member
Thread starter
228
192
Joined Jan 16, 2019
Thx tbern. I hemmed and hawed for long time (I tend to be a worrier) before I tried but it is easier than I thought it would be. Just measure the salt, sugar and cure carefully. Get a gram scale. Once you get the process down, you will never go back to store bought again.
 

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