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Getting the belly ready for bacon

smoken north

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About 55lbs of belly from this years pigs. I did a modified Pop's Brine in two of the batches. Added some smoked paprika, garlic powder, black pepper and some chipotle pepper. The last was a smaller batch of maple bacon cure from sausage maker. Sorry I didn't get more pictures, was in a bit of a hurry. Now the waiting game.......
 

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jcam222

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Now that’s a lotta bacon!! I’m to see the finish. I’m going to do a batch soon and add some jalapeño powder to Pops brine.
 

pops6927

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Pop's Brine welcomes any and all additions!
 

Steve H

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I'll be watching. Looks like a great batch of bacon.
 

smoken north

Newbie
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Joined Jan 6, 2014
Sausage Maker maple cure is in the smoker drying for a few hours. Going to try something different with this one. Cold smoke for 12 hours, let it rest over night, then hot smoke tomorrow.
Has anyone tried this method, and how did it work for you?
 

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