Whole lotta good back bacon resting in my fridge!

[Mofatguy]

1 tablespoon per pound Morton TQ
2 tablespoons per pound brown sugar

14 day cure

Smoked at 250* to 155 IT in master built with hickory pellets

 

[Fueling Around]

Da yum

 

[indaswamp]

I love CB!! YUM!

 

[Fueling Around]

Next time try the @daveomak method of smoke and meat pasteurizing.
link
After using the pasteurizing method on pork, it was a win win. Doesn't work for dried beef

 

[GaryHibbert]

Very nice!! Beautiful color. Lots of great eating there. I love CB.
Gary

 

[Steve H]

Looks great! How about some sliced shots?

 

[SmokinAl]

Looks real good!
Al

 

[HalfSmoked]

So where's the eggs.
Nice looking bacon.

Warren

 

[Bearcarver]

That Looks Fantastic!!
Nice Job!
Like.
However The USDA says 145° is safe, down from the old 160°.
I usually take my CB to between 145° and 150°.
You might want to try 145°. Much more tender & Moist.

Bear

 

[Mofatguy]

Looks great! How about some sliced shots?

Here ya go Steve!

 

[Steve H]

That looks fantastic! Love, love the color!

 

[Mofatguy]

That looks fantastic! Love, love the color!

Thanks! It’s pretty tasty!

 

[Mofatguy]

That Looks Fantastic!!
Nice Job!
Like.
However The USDA says 145° is safe, down from the old 160°.
I usually take my CB to between 145° and 150°.
You might want to try 145°. Much more tender & Moist.

Bear

Thanks. I may try that next time!