Just jumped in to "deep water" of smoking bacon. Got a nice piece of pork belly ( approx 7 lb ), from my local butcher.
It was well frozen and was difficult to judge quality through the foggy plastic. After letting it defrost for a couple days it looked quite good.
Cut in half
Without inventing recipe and curing procedure, I've followed the method of the expert
http://www.smokingmeatforums.com/a/dry-cured-bacon-calculator-and-procedure
Thank you Alblancher
Curing is done, little bit of maple syrup, garlic powder, onion powder and coarse black pepper, back to the fridge to get this
final touch
After 12 long days finally the smoking time. Loaded AMNS for cold smoking, set the timer and..... oh yup, waiting time again
Pulled it out after approx 18 hrs, when the color was simple beautiful
It has rested for another day in the fridge. Slicer time
Vacuum double sealed
Oh, did I mention that is DELICIOUS
I'm going to visit my butcher tomorrow again
It was well frozen and was difficult to judge quality through the foggy plastic. After letting it defrost for a couple days it looked quite good.
Cut in half
Without inventing recipe and curing procedure, I've followed the method of the expert
http://www.smokingmeatforums.com/a/dry-cured-bacon-calculator-and-procedure
Thank you Alblancher
Curing is done, little bit of maple syrup, garlic powder, onion powder and coarse black pepper, back to the fridge to get this
final touch
After 12 long days finally the smoking time. Loaded AMNS for cold smoking, set the timer and..... oh yup, waiting time again
Pulled it out after approx 18 hrs, when the color was simple beautiful
It has rested for another day in the fridge. Slicer time
Vacuum double sealed
Oh, did I mention that is DELICIOUS
I'm going to visit my butcher tomorrow again
