More Sunday Bacon

Discussion in 'Smoking Bacon' started by kingudaroad, Feb 9, 2009.

  1. Very simple cure this time with just salt, cure, sugar and black pepper. Cold smoked for about 12 hours with hickory.
    I finally found a local source for bellies at $2.49 per pound.
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Good looking bacon nice job!!
  3. Looks great good job [​IMG][​IMG]
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    They look really good. [​IMG] Nice color.
  5. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Nice lookin bacon....[​IMG]
  6. Thanks[​IMG]
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's some good looking bacon. I see you're all set up for it what with the bacon hooks and all.
  8. darrin

    darrin Meat Mopper

    Very nice!!!!
  9. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Some nice looking bacon. Points for making me drool! [​IMG]
  10. petesque

    petesque Smoke Blower SMF Premier Member

    That does look good in deed. I do have one question. Why not remove the skin prior to curing and smoking?

  11. rejii

    rejii Smoke Blower

    looks good ! hope to try my own soon
  12. bob the noob

    bob the noob Smoke Blower

    Nice job! It's funny how things like making bacon are fairly simple but most people won't try making it. They'd rather get the crap from the store than wait a week for REAL bacon. [​IMG]
  13. Good question. I've tried it both ways. This is the second time I've done it this way. It was fully cured and very smokey. It seems the cure and the smoke have no problem penetrating that skin.

    I was going to make smokey cracklins until my wife saw some nips still attached and made me throw the skin away.[​IMG]

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