fall is for bacon
 

First batch of the fall, third lifetime

Instead of the Rhulman method I used last spring I measured precise after trimming the bellies

Belly 1
2109g Belly
Mortons Kosher Salt 39 g
Lt Brwon Sugar 21.1 g
Cure #1 5.3 g

Belly 2
2026g
Mortons Kosher Salt 37.5 g
Lt Brwon Sugar 20.3 g
Cure #1 5.1 g

Belly 1Cured for 8 days, Belly 2 for 7 also got 3 TBS of Grade B syrup for the last 24 hours prior to rinse. Belly 1 was a hair too salty (compared to 2) so let it soak for 15mins just to be safe. Xtra salt was most likely just because 2 was sweeter.
** Alowed to dry for ~30 hours to form pellicle

Has been in cherry/hickory smoke for about 2.5 hours starting at 80F and now kicking the temp up to 160-180 to finish.

Hoping things work out as well as last years batch:
http://www.bbq-brethren.com/forum/sh...ighlight=bacon

Fall is for bacon alright. So is winter, spring and summer. :thumb:

I'm out of bacon - gotta get some more bellies. No more one slab at a time for me - I think multiple batches is the way to go. :thumb:

That last batch does look great - post pron! :hungry:

Just out and ready to rest 24 in the fridge before slicing and sealing

http://i19.photobucket.com/albums/b1...980/bacon1.jpg

Looks great, thanks for sharing....

That looks fantastic!!!

Completion! Sucess!
http://i19.photobucket.com/albums/b1...n/DSC_0017.jpg

http://i19.photobucket.com/albums/b1...n/DSC_0021.jpg

http://i19.photobucket.com/albums/b1...n/DSC_0025.jpg

http://i19.photobucket.com/albums/b1...n/DSC_0027.jpg

Mmmmmm