First Time Making Bacon

Discussion in 'New England Members Group' started by bgolden49, Jan 7, 2014.

  1. bgolden49

    bgolden49 Fire Starter


    Buckboard Bacon Cure Kit                    Cured for 8 days               Smoked by the directions in the cure kit


    1 hour at 150d no smoke to dry the meat. Increased the temp to 200d.  Finished internal temp was 141d


    Some modifications will be made for the next time. After the pork bellies are cured I will make a maple brine and allow the meat to

    sit for at least 48 hours.

    Bill Golden
     
  2. bamofnh

    bamofnh Fire Starter

    Looks good and like there's a bit of science going on there too. [​IMG]
     

Share This Page