3rd batch of bacon, 3rd batch of pastrami

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

grouse

Fire Starter
Original poster
Oct 27, 2013
63
20
connecticut USA
So my first round of bacon was such a hit i have been asked to do two more since.

Photos of the bacon after curing and drying.



the brisket pastrami is mine,  the top two  rear racks of bacon are for a buddy.  I am not sure what cure he put on his.  Mine are the other racks of bacon.  I have muscovado brown sugar cure and Connecticut maple syrup cure.

Here they are after 30 hours of cold smoking.

my bacon top picture, his bacon bottom picture


His bacon bottom and top pictures

whole smoker


The heat is rising slowly. We will see how things go.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky