2nd time now and came out way better. I use a 2% cure for about 7 days, dried uncovered in the fridge for a day after, seasoned with garlic and onion powder and pepper, then smoked for about 5 hours with hickory and oak in my char griller untill 138. I chilled and cut it the day after. It cooks up and tastes amazing! Bacon.
by HotdogHomicide69
4 Comments
that first batch looks like you nailed the cure this time, the color and marbling are way more consistent than most store stuff and those slices are clean, bet it tastes incredible with that smoke ring
I believe this is what perfection looks like!
You really did a great job
Looks great! What kind of container did you cure in?
Fat guy approved .. i’ve got a huge pork belly with skin on and I want do do some old school bacon .. should I cut off the rind or just go for it