3rd attempt at BACON!!

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smokefever

Smoking Fanatic
Original poster
Feb 23, 2010
460
110
Martinsburg WV
I picked up a 8.5 lb belly from my butcher and got some pink curing salt as well.[ATTACHMENT=2692]20160213_113416.jpg (2,634k. jpg file)[/ATTACHMENT]

I cut it in half and cured it with the salt, some cracked black pepper and maple syrup. I flipped it over every night and cured for 7 days
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I smoked it with a mixture of Apple and Hickory woods to an IT of 150 and then let it rest in the fridge for a few hours before slicing.

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Of course I had to sample some :drool

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So overall I was very pleased with it. I still need to tweak a few things and get the salt content right. May try to let it cure for a few more days next time. Nonetheless, you can't beat making your own bacon, so much better than store bought! Thanks for looking y'all
 
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