First attempt at Bacon

[sam3]

After reading a lot of good info on here, I decided I would this on my own.
I used Pop's recipe and mixed up one gallon per his instructions. I added some CBP, garlic and onion powder to the brine as well. I did my best keeping the slabs @1.5" thick or less with a deboned pork butt.
I placed them in labeled ziplock bags and poured the brine in. I plan to turn them over once a day for the next ten days.
After that, I will rinse well, air dry and cold smoke for 10 hours with the Pitmaster blend in my Bradley. Keeping temp @100 degrees.
Yes, I used 1 tbls of cure 1 in the brine as per Pop's recipe for one gallon.
BBL

 

[fpnmf]

Looking good!

 

[sound1]

You will never go back to store bought. 

 

[dirtsailor2003]

Looks good!  My first attempt at wet brine (Pop's brine) bacon hits the smoke tonight!!! I did a test fry just to make sure and it was fantastic!

 

[njfoses]

Isn't 10 hours a bit short for cold smoking bacon?

 

[pearlheartgtr]

Isn't 10 hours a bit short for cold smoking bacon?

I usually cold smoke my bacon 8 hours tops and it comes out great.
 

 

[browntown]

I've got a 8lb belly going on tomorrow

 

[sam3]

I've got a 8lb belly going on tomorrow

Good luck!

Weather looks good on Saturday for me.

 

[sam3]

After 10 hours of cold smoking we got this.

image.jpg

• sam3
• Dec 26, 2012

Sliced after a two day rest. And ready to eat!

 

[sam3]

Sliced shot.

image.jpg

• sam3
• Dec 26, 2012

 

[njfoses]

How did it turn out?

 

[sam3]

It's very good. Will be making this again when I run out.