First time using Prague Powder #1

[Pit pixie]

The smaller piece of belly is for dinner today along with the butt which I am hoping to pull later (pulled pork). The belly I am going to turn into slices and finish off over the hot ash to crisp up extra. The larger piece is going to be my bacon for the month

 

[tallbm]

The smaller piece of belly is for dinner today along with the butt which I am hoping to pull later (pulled pork). The belly I am going to turn into slices and finish off over the hot ash to crisp up extra. The larger piece is going to be my bacon for the month View attachment 673338

I'm in for the ride. I've never seen anyone hot smoke bacon like a pork butt.

What Internal Temp (IT) are you pulling the bacon at?

 

[Pit pixie]

The butt was not for bacon hunny, I used that for pulled pork...

Thats my low and slow bacon slab.

Going to be slicing today and frying off. I'll post this evening

 

[navigator]

I have the EQ Bacon Cure Calculator spreadsheet if you would like me to email it? Makes it easy. Has both wet, dry and inject calculations:

View attachment 669455


Also a online one: http://diggingdogfarm.com/page2.html

Can you please email the spreadsheet to rich@candlesupply.com? Thanks!