Finally smoking some more bacon!
I wasn't feeling good when I had to pick up the belly I ordered, so I cut it in 3 pieces & froze it. Once I got straightened out, I thawed the 8.6 pounds of belly and went out & got a small 6 pound butt to cure & smoke with the belly. I used the last of my Hi Mt Buckboard Bacon Cure for the butt, and TQ & brown sugar on the belly pieces. I put as much smoke as I could on all, with Hickory chips, and Apple chunks & sawdust. Started at 8:30 AM. Pulled the belly pieces at 1:30 PM, and the butt at 3 PM. Below is some Qview.
Belly pieces after curing:
Belly pieces after smoking:
Butt after smoking:
All sliced up:
Back left (1/3 of belly)-----Injected with Maple Syrup.
Back right (2/3 of belly)----Brown Sugar, Black pepper, garlic powder, and onion powder.
Front (Buckboard Bacon)----------Hi Mt Cure only
Thanks for lookin',
Bearcarver
I wasn't feeling good when I had to pick up the belly I ordered, so I cut it in 3 pieces & froze it. Once I got straightened out, I thawed the 8.6 pounds of belly and went out & got a small 6 pound butt to cure & smoke with the belly. I used the last of my Hi Mt Buckboard Bacon Cure for the butt, and TQ & brown sugar on the belly pieces. I put as much smoke as I could on all, with Hickory chips, and Apple chunks & sawdust. Started at 8:30 AM. Pulled the belly pieces at 1:30 PM, and the butt at 3 PM. Below is some Qview.
Belly pieces after curing:
Belly pieces after smoking:
Butt after smoking:
All sliced up:
Back left (1/3 of belly)-----Injected with Maple Syrup.
Back right (2/3 of belly)----Brown Sugar, Black pepper, garlic powder, and onion powder.
Front (Buckboard Bacon)----------Hi Mt Cure only
Thanks for lookin',
Bearcarver