this past weekend I finished my first attempt Bacon.
had to modify my process a bit mid-stream( I had cut the belly inot 3 pieces) First piece was smoked with Maple and no post cure soak = bit salty
Here is the Bacon after smoking, with Applewood, and a 24 hour post smoke rest in the fridge
My wife is already telling me no more store bought Bacon allowed.
Thats where it starts,now its Sausages,pastrami,fiddle here ,fiddle there.
Awsome looking Bacon mate:thumb:
3 brisket flats are in the curing fridge, 2 are slated for Pastrami, 1 for reubens and corned beef hash. I finally found my old Corned beef recipe, hopefully.. had one that was really great. everyone loved it.
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