First bacon cure and smoke

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roklimo

Smoke Blower
Original poster
Apr 22, 2010
103
12
Cornville, Iowa
I used the basic cure recipe from Charcuterie.  Rubbed about 8 pounds of pork belly (after squaring up a bit) with the cure and stuck it in large zip locks in the fridge.  Seven days later, I slice a bit off and tested.  Too salty for me, so about an hour soak in water.  Just right!

On to the smoker.  

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Cool enough out to make very small bed of coals, adding just enough apple and hickory to keep it smoking good. Never got above 100°, and most of the time right around 80°.  12 hours later...  Sorry about the phone pics.  Bacon is delicious.

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Already planning on a larger batch.  This batch won't make it through Christmas.  (Yes, bacon makes a great gift!)
 
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