expatpig
is Blowin Smoke!
Porkbellies cured for 9days, smoked with maple and hickory, vacuum sealed and "rested" 5 days. Sliced and packaged yesterday. Best bacon I ever had, and I've had a lot! Did I mention that it was -27deg F. ?
1lb kosher salt, 1/2lb brown sugar plus 1/4cup maple sugar, 7tbs Mortons Tenderquick.Looks great except for all that snow. Do you have a specific recipie you used..curing sprices, etc ?