First time bacon attempt.

[Bruce C]

Had my first attempt at bacon and I think it came out pretty good. I have been smoking meat for about 25 years and cured and smoked alot of hams and Canadian bacon but hadn't tried bacon until now. I used Pop's brine for the cure. Belly was in brine for 14 days. Removed from brine rinsed and dried. Sliced off a piece to test fry and it was good. Coated outside with black pepper and put in the MES that had been heated to 115°. Filled smoker pan with hickory dust and the AMZN tube with a competition blend of pellets. Let it smoke for 12 hrs. Let it rest until the next day and put it in the freezer for a couple hrs and sliced it up. Fried some up for me and the wife. It came out really well especially for the first time. I missed getting a picture before I sliced it but here are some of the finished product.

 

[Brokenhandle]

looks good! You know store bought will never be the same again!

Ryan

 

[SmokinAl]

Looks excellent!
I love fatty bacon, it’s just more crispy!
Nicely done!
Al

 

[TNJAKE]

Looks good bruce. Nice work

 

[smokerjim]

Looks great!

 

[JC in GB]

Looks like some tasty bacon to me.

JC

 

[Bruce C]

Thanks everyone for the comments on the bacon. I'm ready to try some more. Wife doesn't think she wants anymore store bought bacon.

 

[Bearcarver]

Looks Great, Bruce!!
That's the same Smoking Temp & Time smoking I use too.
Nice Job!
Like.

Bear

 

[Bruce C]

Yes Bear I meant to note on my original post I was using your smoking method. Thanks