Lookin' good so far. This looks like an opportunity for some "new knowledge" for the rookie. Did you get the brine recipe from a certain location, or is it yours? Will they brine for 7 days before being smoked? What type of wood will you smoke with?
I have done everything faithfully with the exception of using their rub. I looked at their website and it seems to be close to Montreal Steak seasoning so I substituted that as I already had it in my cabinet. Wife is already making strange faces about all the stuff I ordered to do this. :mrgreen:
I plan on using cherry and pecan mixed to smoke this if my cherry gets here on time.
Hey Rodger, I was going to smoke my backon today but the smoker is too hot .. it's reading 140 deg .. I have the belly cured with salt and sugar with maple syrup added.. I'll be dry rubbing it and then smoking it when the weather gets just a tad cooler .. Let me know how your bacon comes out.. and we want PICTURES.. but not as BIG as the pics I post .. laugh .. I have to talk to the wife about making them smaller before I post them ..
Rodger, The wife and I went on a southern trip 2 years ago <before Katrina> We hit Lousania, Mississippi and Tennesse.. we were on a hunt to find the old highway 51 where Robert Johnson was to have sold his soul to the devil at the cross roads. We found it .. we also traveled the old highway 51. In Tenn we didn't see Elvis's estate on purpose we went to BB Kings BBQ and to a Blues museum..We have some great pics of our trip .. Say Happy B'day to your wife..
Hi Rodger, How did your bakon taste? and is it compairable to the Canadian bacon you purchase at the store <I'm betting you're bakon is better> inquiring minds wanna know! I see you survived tha trip and hope you were good so you can go out an play:)