Bacon part II

Discussion in 'Smoking Bacon' started by azrocker, Mar 28, 2009.

  1. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    So it is a snowy day here in OKC and I am off work for a change. Seems like
    every time I am off the weather is bad. Windy fire watch rain etc. So since I have a 4 day weekend next weekend I decided to grab the last of the 30 pounds of pork belly and try some more bacon curing. This is my second attempt at bacon and I decided to start with a dry cure. I call this "the kitchen sink" because I opened my spice rack and threw in a lot of different things. I have Bradley sugar cure, brown sugar, pablano chili powder, CPB, and some old bay. Crazy huh? In the beer fridge to cure for 7 days!
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Is that todays snow? Even us in NY have 60's going on....and I thought we were the armpit of the countries weather.
     
  3. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    OKC arm pit
     
  4. azrocker

    azrocker Smoking Fanatic SMF Premier Member

     
  5. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    On with the Dino's



    Done! Very peppery with the Chipolte. Me Likes![​IMG]
     
  6. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    man that looks great......how was the finished product and where are the pics ?????
     
  7. cruizer

    cruizer Smoking Fanatic SMF Premier Member

    Good looking stuff man cannot wait to try tat.[​IMG]
     

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