Couple Slabs of Bacon

[HowlingDog]

Just found these pictures from my last bacon:


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


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


Into the smoker


A couple hours in


And we are done


I really want a slicer, but I am not too bad with a knife:



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]

Great looking bacon. I'm still hand slicing too.

 

[HowlingDog]

I'm still hand slicing too

I want a slicer, but I ended up buying a 12" slicing knife off Amazon for $67, which is alot cheaper than the big 10" motorized slicer I would buy

 

[tbern]

Awesome looking bacon! Have to put making some on my things to try list.

 

[HowlingDog]

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.