Good time for BACON!!

[moneymike]

Fresh Bellies!! Time to make BACON!!:yahoo:

 

[moneymike]

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• moneymike
• Oct 11, 2013

24Lbs of fresh pork bellies!

I'd like to hear everyone's choice of smoking methods and wood preference.

 

[pc farmer]

I love Bearcarvers method. ( dry cure ). But I started with pops brine, and its very good too.

 

[moneymike]

Can you give me the rundown on Bearcarvers method?

 

[pc farmer]

http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky

Here ya go.

 

[moneymike]

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• moneymike
• Oct 15, 2013

Time to let the smoke roll!!

 

[pc farmer]

What did you end up using as a cure?

 

[moneymike]

I ended up using the Excalibur Bacon Rub.

 

[disco]

It's always worth the time it's taken to be makin' bacon. I will be watching with interest!

Disco

 

[foamheart]

I'm in too please......

 

[moneymike]

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• moneymike
• Oct 15, 2013

Smokey!!

 

[moneymike]

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• moneymike
• Oct 16, 2013

12 hours of apple wood smoke and still going!

 

[moneymike]

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• moneymike
• Oct 16, 2013

Trimmed some for a snack between smoke refill.

 

[moneymike]

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• moneymike
• Oct 16, 2013

17 hours of smoke and now it is ready to eat!!

 

[foamheart]

Thats pretty bacon. I bet it makes a lot of smiles.

Wasn't it a beautiful day while smoking it!