Maple Bacon

[remsr]

What the heck is a chamber?
Great looking bacon!

Randy,

 

[pc farmer]

You keep mentioning chamber????!
Maybe a dumb question but chamber is a new word to me in the world of smoking.

Randy,

Its in my dry curing chamber at 50 degrees n 70% humidity.

Mouth watering!

(Walks to kitchen and puts store bought bacon back in fridge)

Thanks.   We never buy store bought.

 
This is what I've been waiting for!!

MMMMmmmmm.........   Looks Awesome!!

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Nice Job Adam!!

Bear

Sorry for the wait.   Son is showing pigs at the Grange Fair and I have been super busy.  Thanks for the points

 
Wow !!  That really looks great, I can taste it from here  

Gary

Thanks Gary, and for the points.

Mmmm bacon!

YUMMMY

 

[Bearcarver]

Sorry for the wait.   Son is showing pigs at the Grange Fair and I have been super busy.  Thanks for the points

No problem----Was Well Worth The Wait !!  

Bear

 

[rogerl]

Still trying to learn the art  of cold smoking pork belly.  I get good results but always use a wet cure.  Was wondering if you have tried the wet cure and if so, how did it turn out for you.  The dry cure that I have tried doesn't always turn out to what I expect.

Roger