My 2nd try at cold smoked bacon - Update ~~

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bobdog46

Meat Mopper
Original poster
Sep 11, 2010
273
16
Ponchatoula Louisiana
I am in the process of cold smoking some belly bacon.  I started with one belly, took off the rind, then dry cured according to the cure calculator. I put the cure on over a three day period. It cured for 10 days in ziplock bags in the fridge. I took them out of the bags and added some sugar to the meat and let it sit in the fridge for 2 days uncovered. It has been in the smoker since midnight last night using a combination of hickory and maple in the AMAZNS. Now waiting for the right color before it comes out. I am thinking it should be ready by early afternoon. I will post more pics of the final product when it comes out.  I would like to thank Al Blancher for the helpful tips.
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Last edited:
Al's Calculator is awesome...Produces some tasty Bacon...JJ
 
awesome bacon bobdog........ heading to NFLG this year?

Joe
 
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