Nice weekend coming up...time for a Belly Bacon smoke!

Discussion in 'Smoking Bacon' started by smokindeer, Feb 16, 2016.

  1. smokindeer

    smokindeer Fire Starter

    Mid 60's on Sat. and the wife has to work......Time to smoke the belly that's been curing!


    11.7 # trimmed belly


    Cut in 1/3's for curing


    Curing!
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far!

    What's the cure recipe?

    How long in the cure?

    Al
     
  3. smokindeer

    smokindeer Fire Starter

    Using Bear's dry cure recipe and trying a couple of variations.

    1/3 doing TQ and Brown sugar only

    1/3 doing TQ and brown sugar with a touch of cinnamon

    1/3 doing TQ and brown sugar with chipotle

    Curing for 10 days (nothing over 2 inches thick)

    Still debating on the wood.  Either straight maple or Todd's Pitmaster Blend.
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  5. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG]   Sounds good some interesting flavors going there. As far as the basic cure you can't go wrong with the Bear.
     
    smokindeer likes this.
  6. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG]   Thanks for the point it is greatly appreciated.
     

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