Made my first batch of bacon this past week with a simplified version of the Polcyn/Ruhlman (Charcuterie) recipe. Started with a 12 lb belly from the Korean market:
Cured it with salt, pink salt, brown sugar and black pepper:
Smoked with apple & a bit of cherry.
Off the smoker (kitchen light went out when I took the pic...)
Don't have any sliced pics - will do that on the second run - too busy getting it sliced and vacuum packed to take pics. Everybody gets bacon for Xmas this year (not expecting any complaints...)
Cured it with salt, pink salt, brown sugar and black pepper:
Smoked with apple & a bit of cherry.
Off the smoker (kitchen light went out when I took the pic...)
Don't have any sliced pics - will do that on the second run - too busy getting it sliced and vacuum packed to take pics. Everybody gets bacon for Xmas this year (not expecting any complaints...)