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Discussion in 'Hot Smoked Bacon' started by moneymike, Oct 11, 2013.
Fresh Bellies!! Time to make BACON!!:yahoo:
24Lbs of fresh pork bellies!
I'd like to hear everyone's choice of smoking methods and wood preference.
I love Bearcarvers method. ( dry cure ). But I started with pops brine, and its very good too.
Can you give me the rundown on Bearcarvers method?
Here ya go.
Time to let the smoke roll!!
What did you end up using as a cure?
I ended up using the Excalibur Bacon Rub.
It's always worth the time it's taken to be makin' bacon. I will be watching with interest!
I'm in too please......
12 hours of apple wood smoke and still going!
Trimmed some for a snack between smoke refill.
17 hours of smoke and now it is ready to eat!!
Thats pretty bacon. I bet it makes a lot of smiles.
Wasn't it a beautiful day while smoking it!