Got some pork bellies from Costco. Made a dry cure of 2.5% salt, 1.5% brown sugar and .25% Cure #1. Rubbed and vacuum sealed for ten days. Smoked at 160° for several hours until they hit 150° internal. Cooled, sliced and packaged. Cheers.
My latest Bacon smoke.
- Thread starter cayenneman24
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Looks good to me, nice work. I like the thickness of the slices, too. Only thing for me is the salt content. I like 1.25% salt along with the .25% cure for an all in salt of 1.5%. For sugar, I'm around .75%...
Great looking bacon! I do 1.5% salt, 0.75% sugar and 0.25% cure#1 and cure for 14 days or so. Then cold smoke in winter, or hot smoke at 160° until the IT hits 145°.
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