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Old 03-07-2014, 02:15 PM   #1
On the road to being a farker
Join Date: 12-29-13
Location: West Chester, pa
Default Belly cured and resting - tomorrow the smoke

The story so far.

Looking for advice

First batch fails due to too high temperature:

Overcoming first timer mistakes and getting help:

Now I'm to the point where the meat is firm to the touch across the whole slab. I've taken the 2 slabs out and rinsed them off thoroughly and have them sitting in the fridge airing overnight with the goal of smoking them tomorrow.

Here's the latest picks.

I haven't used the bradley smoker in quite some time so I've got to pull it out and get it ready for tomorrow. I've never tried to smoke at 150 degrees so I'm going to have to practice that in advance.

Thanks everyone for all the help and advice!

Attached Images
File Type: jpg bacon after cure 1.jpg (54.5 KB, 70 views)
File Type: jpg bacon after cure 2.jpg (72.9 KB, 70 views)
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