Round two on bacon

[Chew]

Thanks. Sounds pretty simple. Need more info on how to tell when it's done smoking? You looking for internal temp? Color? Cut off a piece and taste?

[Strummer]

Dang that looks good. So you cure them in the fridge with the maple and pink cure? How are they wrapped or packaged during the cure time?

I have a vac sealer that will do the 15 in wide bags . Have had problem with zip loc leaking .
I do them in the fridge .with pink cure kosher salt and maple . Smoked these with a mix of post oak and live oak

[El Viejo]

Thanks. Sounds pretty simple. Need more info on how to tell when it's done smoking? You looking for internal temp? Color? Cut off a piece and taste?

I generally go by color and taste. If they are starting to look good, I pull them and cut off a piece & fry it up. I have found that bacon doesn't need as much smoke as I might think. I have oversmoked sausage, and you DON'T want to do that!

[Chew]

Good stuff. Thanks.

[Strummer]

I'm surprised to see you smoking in this heat, I guess with the cure it allows you to be able to do that?

As always, looks dang good! I need to build a bigger smoke house, mine is too small I'm finding out.

With the cure I'm able to smoke in the heat .

[Strummer]

Thanks. Sounds pretty simple. Need more info on how to tell when it's done smoking? You looking for internal temp? Color? Cut off a piece and taste?

It's very simple . Per 5 lbs of belly I use 1 teaspoon of cure .1/4 cup of kosher salt . 1/2 cup maple syrup. After I cure it for 12 days I will fry a test piece to make sure it's not to salty . If to salty I will rinse and soak it in water for an hour and test fry again . I have only have to soak one time . Went 3 days longer then I planed . Ended up 17 days on the cure .
Once I set it to smoke I cold smoke it . I don't want my smoke house over about 120 . I don't worry about internal temp cause it's cured . I smoke it until I get a dark red color . Normally takes 4 to 6 hours .
I smoke with oak . Sometimes I will add apple chips for smoke . I like to use rotten oak . It smokes real good .

[Chew]

Great. I appreciate it. How much do pork bellies like the one in your post usually cost?

[Thumper]

[QUOTE=Strummer;12592401]Brother-in-law bribed me into making some bacon .cured for 13 days one more than planned .[IMG]



Please PM me more detailed information on the conditions of the bribe needed.......

[BURTONboy]

With the cure I'm able to smoke in the heat .

If it was cold out would you still need the pink cure since its not hanging for a long time?

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[JWalker08]

What slicer do you use? I'm wanting to get one and am curious as to what you'd recommend. Thanks

[Strummer]

Great. I appreciate it. How much do pork bellies like the one in your post usually cost?

It was close to a $100 .

[Strummer]

If it was cold out would you still need the pink cure since its not hanging for a long time?

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Yes it needs the cure no matter the temp

[Strummer]

What slicer do you use? I'm wanting to get one and am curious as to what you'd recommend. Thanks

I have a 12 Berkle