3rd attempt at BACON!!

Discussion in 'Bacon' started by smokefever, Mar 26, 2016.

  1. smokefever

    smokefever Smoking Fanatic

    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
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  3. smokefever

    smokefever Smoking Fanatic

    Yea, I've posted several threads with photos here before. I'm using the mobile site and for some reason it's very restrictive and photos will not show up like they do on the desktop version
     
  4. smokefever

    smokefever Smoking Fanatic


    Just a test to see if it finally works on my phone
     

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