Been wanting to cure and smoke bacon for quite some time and after seeing all the threads on here about it I finally gave it a try. Since it was my first time I just used High Mountain Buckboard bacon cure.
Went to Costco and picked up the thickest belly I could find(not very thick). Pulled it out of the package rinsed it off patted dry and applied the proper amount of cure.
Ready for the 2 weeks rest in the fridge.
I cured this for 14 days flipping it over and massaging once daily in the fridge. It was nice and firm and looked great.
Didn't do a fry test at this point like most of you pointed out to do. I read the buckboard cure is a little salty so I went ahead and soaked the belly slabs for about 6 hours in ice water.
Patted dry and went into the fridge uncovered for about 3 days for a rest.
Man I couldn't wait to smoke this bacon. Got home from work and fired of the smoker with apple pellets. Did not add any heat to the smoker just ran the AMNPS and cold smoked.
Ran smoke about 6 hours. Was initially planning on running it another 6 hours the following night but just didn't have the time. Back into the fridge for a 3-4 day rest. I cant even begin to tell you how good this stuff smelled. All of my beer I had in there tasted like bacon for a week. Not a bad problem to have.
Invested in a cheapo slicer just for this reason. Couldn't find any great deals on craigslist so I found an open box Weston off of amazon and paid about $45 dollars. Into the freezer to firm up and then onto the slicer.
I am addicted to this stuff. It has a wonderful smoky flavor and is not salty at all. Way better than store bought stuff. Cant believe I waited so long to give this a try.
Fired some up or buffalo chicken dip and boursin cheese stuffed jalapenos
Had a neighbor help me cut up a tree that fell in a storm so I gave him a little gift for helping. Aside from beer what's better than bacon and smoked cheese? Gave him a good pack and a short pack. (Still learning the slicer and grain of meat)
Thanks for looking. I am already about to run out and am planning on getting some more belly this weekend and stocking back up!
Went to Costco and picked up the thickest belly I could find(not very thick). Pulled it out of the package rinsed it off patted dry and applied the proper amount of cure.
Ready for the 2 weeks rest in the fridge.
I cured this for 14 days flipping it over and massaging once daily in the fridge. It was nice and firm and looked great.
Didn't do a fry test at this point like most of you pointed out to do. I read the buckboard cure is a little salty so I went ahead and soaked the belly slabs for about 6 hours in ice water.
Patted dry and went into the fridge uncovered for about 3 days for a rest.
Man I couldn't wait to smoke this bacon. Got home from work and fired of the smoker with apple pellets. Did not add any heat to the smoker just ran the AMNPS and cold smoked.
Ran smoke about 6 hours. Was initially planning on running it another 6 hours the following night but just didn't have the time. Back into the fridge for a 3-4 day rest. I cant even begin to tell you how good this stuff smelled. All of my beer I had in there tasted like bacon for a week. Not a bad problem to have.
Invested in a cheapo slicer just for this reason. Couldn't find any great deals on craigslist so I found an open box Weston off of amazon and paid about $45 dollars. Into the freezer to firm up and then onto the slicer.
I am addicted to this stuff. It has a wonderful smoky flavor and is not salty at all. Way better than store bought stuff. Cant believe I waited so long to give this a try.
Fired some up or buffalo chicken dip and boursin cheese stuffed jalapenos
Had a neighbor help me cut up a tree that fell in a storm so I gave him a little gift for helping. Aside from beer what's better than bacon and smoked cheese? Gave him a good pack and a short pack. (Still learning the slicer and grain of meat)
Thanks for looking. I am already about to run out and am planning on getting some more belly this weekend and stocking back up!
