Did this a couple of times but......

Discussion in 'Smoking Bacon' started by saxman, Oct 13, 2007.

  1. Alright, bought a whole hog and today he went to the meat locker. Smoked some bellies in the past but never hit on the 'one' method that said YEAH!!! Used a mixture of salt, brown sugar, maple syryp and spices. Let the bellies cure for about 10 ndays or so then cold smoked 'em. Hoping to do better this time and this seems to be the place to ask for info!!! From what I've seen from this site over the weekend, I feel like I've done gone home.....
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    That bacon sounds great saxman. Can you post pictures for us?[​IMG]
  3. deejaydebi

    deejaydebi Smoking Guru

  4. Nice job on explaining the bacon process, Debi. I suspect that my bellies weren't dry enough......Got a call from the meat locker. They're gonna smoke one of the hams and one of the bellies so I'll pick up everything in a few weeks........

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