Bacon, mmmm...

[JP Weld]

Looks delicious.

[BuckRage]

Not salty at all. Perfect IMO. At the end of the cure I put in cold water an hour at a time then slice off a small peice from the center and cook to taste. This one only needed 1.5 hr soak. Have another belly in pulling out of cure today.

[ShoootLow]

Made a run while I had some cool weather. Started out going for cold smoke, but barely touched 48', so I smoked it all to 160' and sliced it. Used some Ghost and Carolina Reaper Honey sauce, turned out excellent! 3 slabs, 42 pounds after smoking, all bagged in approx 12 ounce bags.

[IowaHunter]

All that bacon is like food porrn.

[dope hunter]

Made a run while I had some cool weather. Started out going for cold smoke, but barely touched 48', so I smoked it all to 160' and sliced it. Used some Ghost and Carolina Reaper Honey sauce, turned out excellent! 3 slabs, 42 pounds after smoking, all bagged in approx 12 ounce bags.

So what was your recipe?

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[ShoootLow]

I cured with 5.5g per 5lb of meat, third cup salt, third cup sugar, half cup of honey per half slab bag (6-7lb). After cure I soak in water for 4-6 hours, dry, and add seasoning. I used pork rub, ground black pepper, crushed red pepper, and some hot pepper honey sauce as it cooked. Turned out great.

[ShoootLow]

The meat slicer makes this a much easier job.

[archeryking]

Looks Awesome.

[JayH]

I'm a man that loves bacon! and seeing it sat there ready to be marinated and cured is just WOW

[herd90]

Loving it

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[Mw1388]

Nice

[Biggs]

Mine goes on the smoker tomorrow morning


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[Soggy Bottom]

Can you smoke bacon in spring-summer time months or do you need the temp outside to be on the cooler side?

[Biggs]

Can you smoke bacon in spring-summer time months or do you need the temp outside to be on the cooler side?

I have no idea.

But I've done a batch and highly suggest it.


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