Discussion in 'Smoking Bacon' started by jnyswlhngmeat, Aug 25, 2016.

  1. Have yet to share anything since joining the community. Here's a few pictures of some bellies I've done. [​IMG]
  2. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member


  3. mneeley490

    mneeley490 OTBS Member

    Looks good! Is this in some kind of commercial facility?
  4. I work with a restaurant/ market/ butcher shop. My background was more curing/ drying Salumi and such. Never spent much time smoking other than for flavor. Learning process is far from over.
  5. Tell us more - how long a cure? What did you smoke with and how long?

    Have you tried any?

    Money shots? BLTs?  [​IMG]

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