makin bacon

[smker]

good lookin 11LB slab, skinned and trimmed didn't have to pay for what i don't need, orderd the LEM dry rub and smoked wet brine, neither has a good rounded flavor to it but i used the dry rub and added brown sugar to it and put some maple syrup on first.
next weekend ill cold smoke it with a A-MAZE-N smoker

 

[sawhorseray]

Some nice looking belly, I've never found them all squared up like that. I'll be watching! RAY

 

[SmokinAl]

Looks like a good start!
Al

 

[smker]

getting these at the local meat locker, northcotemeats dot com

 

[smker]

the first slab is in the smoker and its a bit cold out, 19 deg. filled up the pellet tray for 10 hrs.
started curing a 9lb slab last Mon using the Hi mountain jerky brand original bacon cure and ill smoke it this monday.

 

[Brokenhandle]

Like looking belly! Can't wait to see the finish pics.

Ryan

 

[smker]

smoked for 10 hrs last night and another 5 today, going to wrap this up for a day and then slice it, plus i put in the 9lb slab cured with the hi mountain cure, sliced off a piece and the hi mountain is a better cure

 

[smker]

frying up a slice of it, (quality control)

 

[smker]

2nd slab done, dont like the condensation drips ill have to make a cardboard cover for the cold smokes