Round 2...

[Gonna Smoke]

My second trip down this bacon making path. Butt and a belly been curing for 14 days with the same recipe as before...

• .25% cure
• .75% sugar
• 1.5% salt

Rested last night in the fridge and smoked today with with hickory and cherry to about 145℉. Brought to room temp, bagged and in the fridge for another rest and a date with the slicer maybe tomorrow. Only one pic...

I'm really liking this bacon making stuff, it's addicting. Special thanks to those who have helped point me to this rabbit hole and guided me down it... Now I've got another belly that I'm going to dry cure like Eric @SmokinEdge is doing right now.

True Dry Cured Bacon.

This is our favorite bacon. Here is a 6.5# slab of belly that I dry rubbed with my usual 1.5% salt, .75% sugar and .25% cure #1. I finish with eyeball amounts of white pepper and gran garlic. This will go on a stainless grate into the fridge with a catch pan underneath. 14 days naked no bag...

www.smokingmeatforums.com

I'll be back...

 

[DougE]

My second trip down this bacon making path. Butt and a belly been curing for 14 days with the same recipe as before...

• .25% cure
• .75% sugar
• 1.5% salt

Rested last night in the fridge and smoked today with with hickory and cherry to about 145℉. Brought to room temp, bagged and in the fridge for another rest and a date with the slicer maybe tomorrow. Only one pic...
View attachment 689243

I'm really liking this bacon making stuff, it's addicting. Special thanks to those who have helped point me to this rabbit hole and guided me down it... Now I've got another belly that I'm going to dry cure like Eric @SmokinEdge is doing right now.

True Dry Cured Bacon.

This is our favorite bacon. Here is a 6.5# slab of belly that I dry rubbed with my usual 1.5% salt, .75% sugar and .25% cure #1. I finish with eyeball amounts of white pepper and gran garlic. This will go on a stainless grate into the fridge with a catch pan underneath. 14 days naked no bag...

www.smokingmeatforums.com

I'll be back...

It's addictive once you start. You want to cure everything but the kitchen sink.

 

[Gonna Smoke]

It's addictive once you start. You want to cure everything but the kitchen sink.

Yeah, I can't seem to get enough of it. Besides, I gave most of my first round away so this round stays home...

 

[gmc2003]

Second verse same as the first. Nice looking bacon Charles.

Point for sure
Chris

 

[6GRILLZNTN]

Yeah, I can't seem to get enough of it. Besides, I gave most of my first round away so this round stays home...

It weird that when you start curing, and "Makin Bakin", you hear from people that you haven't seen in years. I guess the smoke travels farther than we think!

 

[DougE]

Yeah, I can't seem to get enough of it. Besides, I gave most of my first round away so this round stays home...

It sorta fades some the more you do it .......

 

[SmokinEdge]

My second trip down this bacon making path. Butt and a belly been curing for 14 days with the same recipe as before...

• .25% cure
• .75% sugar
• 1.5% salt

Rested last night in the fridge and smoked today with with hickory and cherry to about 145℉. Brought to room temp, bagged and in the fridge for another rest and a date with the slicer maybe tomorrow. Only one pic...
View attachment 689243

I'm really liking this bacon making stuff, it's addicting. Special thanks to those who have helped point me to this rabbit hole and guided me down it... Now I've got another belly that I'm going to dry cure like Eric @SmokinEdge is doing right now.

True Dry Cured Bacon.

This is our favorite bacon. Here is a 6.5# slab of belly that I dry rubbed with my usual 1.5% salt, .75% sugar and .25% cure #1. I finish with eyeball amounts of white pepper and gran garlic. This will go on a stainless grate into the fridge with a catch pan underneath. 14 days naked no bag...

www.smokingmeatforums.com

I'll be back...

Those look great Charles. You will most likely enjoy the dry aged as well. Mine will be day 12 tomorrow and I’m thinking of bagging it then or the next day to finish for smoke Saturday, this one is getting a little dry but only on one corner side, I’ll keep a sharp eye.

 

[Brokenhandle]

Ding Ding... you forgot to ring the bell for round 2!

Ryan

 

[DRKsmoking]

Nice batch Charles,
I'm in for this round also. And as Ryan said And in this corner MORE Bacon.

David

 

[JLeonard]

Looks mighty good from here! Nothing like your own bacon for BLTs or breakfast.

Jim

 

[Gonna Smoke]

It sorta fades some the more you do it .......

Yeah,I'm thinking that, too. It's still all new right now...

 

[Gonna Smoke]

Nice batch Charles,
I'm in for this round also. And as Ryan said And in this corner MORE Bacon.

David

Thanks David. Time for you to do it again?

Looks mighty good from here! Nothing like your own bacon for BLTs or breakfast.

Jim

Yep, it really does taste different, better to me, but I'm sure I'm a little biased...

 

[Gonna Smoke]

No pics, but I ended up with 4 lbs. of belly bacon and 6 lbs. of BBB and about 1 lb. of ends for seasoning. All vac sealed in 1 lb. packs. I sure do love this adventure...

 

[DougE]

Being able to turn a slab of meat into bacon is an awesome process.

 

[Gonna Smoke]

Being able to turn a slab of meat into bacon is an awesome process.

Yes it is and one I'm really enjoying. Next up is the dry cure and here's the victim...

 

[Brokenhandle]

Went in to my accountant today to do our income tax today... he mentioned wanting to cure his own bacon, showed him your threads... look forward to his.

Ryan

 

[SmokinEdge]

Hey @Gonna Smoke , maybe we created a curing monster? Haaahaa. Go get it brother.

 

[nlife]

AND a 200% quality promise! You can't go wrong with that @Gonna Smoke.

Hey @Gonna Smoke , maybe we created a fcuring monster? Haaahaa. Go get it brother.

I'd say that you've cure-d him!

*BA DUM TSSSSS!*



I'll show myself out...

 

[SmokinEdge]

Yes it is and one I'm really enjoying. Next up is the dry cure and here's the victim...
View attachment 689321

How’s that belly coming along? Should be getting close?

 

[Gonna Smoke]

How’s that belly coming along? Should be getting close?

Next week, maybe Tuesday