Ready for the freezer

[SmokyMose]

Just vacuumed up 8# of bacon (1 package is "chunky" end pieces which will be use in beans, Haluska, etc.).
8# isn't a lot for some of you but this will last us a few weeks...

15 days in pop's brine with a dollop of Maple Extract.
2 days drying in fridge.
10 hours smoke with Pitmaster's Choice.
2 more days in the fridge "airing out" before slicing.
I'm very happy with this batch :-)

 

[Brokenhandle]

Looks good! You had a nice belly to work with

Ryan

 

[SmokyMose]

Looks good! You had a nice belly to work with

Ryan

Yes it was. As you know you can look at a belly in the store and you don't really know what the inside is like. I got lucky this time.

 

[Winterrider]

Can't even get belly in my hometown. Would Like to try it. Buckboard is my go-to.

 

[SmokinVOLfan]

Bacon looks awesome nice job on that belly!

 

[ChuxPick]

Looks tasty, nice job.

 

[tx smoker]

Way to go Dan!! Looks good from here sir.

Robert

 

[Steve H]

Looks great! Nice cut of belly.

 

[sawhorseray]

Nice meat to fat ratio, always happy to score a good belly, Like. RAY

 

[GATOR240]

Your bacon looks great. I tried Pop's brine a month or so ago for the first time on bacon and it turned out great. I guess from now on I'll have to flip a coin when I make bacon to see if I use Bear's TQ method or Pop's brine as both turn out a very good product.