Time to make the BACON!!!

[moneymike]

Who's ready for BACON?!!!

 

[oldschoolbbq]

Me . As soon as my Wife gives permission ...

 

 

[moneymike]

Today is my first try at cold smoking bacon! I am super excited!!

 

[kathrynn]

We will be here cheering you on too!  See that you haven't gone to Roll Call yet!  Would you mind popping over there and introduce yourself?  We can then give you a proper SMF Howdy!

http://www.smokingmeatforums.com/f/133/roll-call

Kat

 

[moneymike]

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• moneymike
• May 31, 2013

2 - 10lb Pork Bellies

 

[moneymike]

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• moneymike
• May 31, 2013

Seasoned and ready to cure.

 

[moneymike]

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• moneymike
• May 31, 2013

Sealed and put into refrigerator for seven days. Turning daily to distribute seasoning and cure.

 

[pc farmer]

What recipe are you using?

 

[moneymike]

I'm using a combination of a basic cure for bacon and my own choice of seasonings.

Kosher Salt
Cure No. 1
Brown Sugar
Thyme
Sage
Garlic
Black Pepper

 

[moneymike]

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• moneymike
• May 31, 2013

Pulled the pork bellies yesterday and gave them a rinse and a soak and then another rinse.

Dried the pork bellies and let them rest inside the refrigerator until this morning.

Here are the pork bellies hung and ready for smoke!!!

 

[pc farmer]

Good deal, I have brined before.  Might try a dry cure.

 

[moneymike]

I was looking for a good brine recipe before I decided to go this route. Have any good ones?

 

[moneymike]

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• moneymike
• May 31, 2013

Bring on the smoke!!! Started the cold smoke this morning around 7:00am.
Smoking with hickory sawdust and chips.

 

[pc farmer]

I use pops brine. Its great.

 

[pc farmer]

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

[moneymike]

Thanks for the info!! I have heard a lot of good comments about that brine!! I'll be posting a picture in a few to show the bellies after 11 hours of smoke!!

 

[pc farmer]

Great, looking forward to the pics.

 

[moneymike]

image.jpg

• moneymike
• May 31, 2013

Had to reload my smoke box and couldn't help taking a sneak peek. 11 hours of cold smoke!!

 

[pc farmer]

What do you have for a smoker?

 

[moneymike]

100lb Stainless Steel Smoker made by The Sausage Maker.