Looks good.
Next time after curing and rinse cut a little slice off and fry it to check salt content if to much soak it for an hour and check it again. I usually change the water at a half hour. You can repeat until the salt content is to your liking then let it dry maybe in front of a fan then smoke as normal
Looks very good. As piney suggested. Rinse and and fry a piece to test for salt level. I usually brine for at least 10 days. Normally 12. But. Then again. I have yet to hot smoke bacon. And it looks really good.
Having a project fridge is handy alright. Just don't let it get filled with beer instead meat! That gets to be a problem here!Thanks, I may try a longer cure next time. Just set myself up with a fridge for curing so it's not in the way in the regular fridge.
Ain't no bacon better 'n homemade bacon. I like to do cold smoked - Bear's "Extra Smokey" recipe is a good one. There are others as well.
I seem to have lost my project fridge. With Covid we have been limiting our grocery trips but when we do go we bulk buy and that fridge space gets filled with the overflow from the main fridge.
Wear your mask, wash frequently, socially distance. Let's beat this thing.
For cold smoking you can keep it simple. And somewhat cheap. By using the A-Maze-N tray or tube with pellets. Do a search for it here. I use this for both hot and cold smoking by adding a mail box mod to my smoker.
Looks great! Welcome to the addiction.
I use the EQ method where total salt and sugar are figured for meat weight. Takes a bit longer in the cure stage, but never over salty or too sweet.
I prefer to cold smoke, then finish with hot smoke, but I think smoking Is a personal preference thing.
Welcome aboard.
recipeI just put a pork belly in a wet brine using the Pops recipe. This will be my first try at bacon too.
The pops recipe? What is that?
recipe