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NBBD 10-06-2012 09:50 AM

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
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:

gtr 10-06-2012 10:04 AM

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:

NBBD 10-06-2012 12:31 PM

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

IamMadMan 10-06-2012 06:52 PM

Looks great, thanks for sharing....

Big Biscuit 10-06-2012 06:55 PM

That looks fantastic!!!

NBBD 10-07-2012 10:36 AM

Completion! Sucess!

campdude 10-07-2012 10:44 AM


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