- Mar 18, 2017
- 6
- 10
Below are some pics of my first bacon, something looks wrong. I had originally got a huge belly (14lbs) an split into 3, this is one section. From what I can tell there isn't enough fat running through it, it looks dry. I still haven't sliced it.
I did a basic cure for 10 days and then smoked it around 200 for 2.5 hrs (internal temp reach 148).
Is it something I did or does this look like just a bad cut?
Note, the other 2 parts haven't been smoked and look a little more like 'normal' bacon than this one did.
I did a basic cure for 10 days and then smoked it around 200 for 2.5 hrs (internal temp reach 148).
Is it something I did or does this look like just a bad cut?
Note, the other 2 parts haven't been smoked and look a little more like 'normal' bacon than this one did.