Double Smoked

[Norwester55]

I decided to try a wet cure so I soaked 10 lbs of belly for 15 days and cold smoked it last night. It was good but I didn't really like the texture and lack of firmness. I decided to hot smoke it tonite. I ran the smoker at 175* and brought the internal temp up to 145 and pulled it. Much better and it firmed up nicely. I'll think go back to dry curing for belly bacon and continue using wet cures for Canadian bacon, shoulders etc. I'll let it set in the fridge and slice Saturday since I have a new slicer (Nesco fs 250) coming that day. Right UPS??? Saturday??? :mad:
:D
Pepper in the front and pepper/garlic in back. Pecan smoke.

 

[SmokinAl]

Your bacon looks great from here!
Congrats on the new slicer!
I've tried both ways & I personally like dry cure & cold smoke for belly bacon.
I usually only cold smoke it for 10-12 hours.
But after it's cured I leave it in the fridge 3-4 days uncovered on a drying rack, then cold smoke it, then leave in fridge again uncovered on a drying rack for another 3-4 days.
Then freeze the bacon for 2-3 hours & it will slice much easier.
Al

 

[dcecil]

Looks fantastic, maybe this will be the year I get around to makin bacon

 

[chopsaw]

I have that slicer , and love it . Works great easy clean up . 3njoy .