Latest batch of bacon.

[Robert H]

Hi All
I was at Costco awhile back and they had bellies for a pretty good price so I sorted through and found a decent one. So, was in a dry cure for ten days then rinsed and paprika and black pepper rubbed in. Into the smoker for about 6hrs and hung up in unheated garage for 5 days. Forgot to include a fry shot but am very happy with it. Looking forward to smoking season.
Thanks for looking.

 

[pushok2018]

Looks nice! Like! I usually dry cure bacon for 14 days - not less then 12 days. I know this all depends on how thick the belly slab is but.... I don't mind to wait for extra two - four days....

 

[indaswamp]

That is a very lean and meaty slab of bacon! Good find. Almost looks like buckboard bacon.

 

[SmokinEdge]

Yup that’s some fine looking belly. Nice job.

 

[Robert H]

Thanks for the kind comments. Yeah, the one end really does look like buckboard.
Good eye....I have not made bb for awhile.

 

[smokerjim]

Looks good from here

 

[DRKsmoking]

Nice looking bacon,
now a little toast mayo lettuce and tomatoes

Lots of good eats there

David

 

[SmokinAl]

That is some fine looking bacon!
Hard to get a belly that thick, you sure picked out a good one.
Al

 

[Bearcarver]

That is a very lean and meaty slab of bacon! Good find. Almost looks like buckboard bacon.

Exactly!!
I had to go back & double check, because I thought it was BBB. Sure is Meaty.
Beautiful Bacon!!
Nice Job, Robert!
Like.

Bear

 

[sandyut]

man that looks good!

 

[Robert H]

Thanks for the positive comments.
I do the same as Inda, using a meat tote and just use my dry cure and check in on it every other day and redistribute. I used to do Pops brine but switched to a dry cure.
Still use Pops for hocks and backbacon though.