Teamfour
is One Chatty Farker
14 pounds of pork belly trimmed down to 10 pounds by removing skin. I used Ruhlman's cure from his book that included nutmeg, bay leaves and thyme. Maple syrup was an amber grade. I cured the bacon for nine days and then left in the fridge overnight to form the pellicle. I cold smoked it in the BWS Party for five hours using apple and hickory in the Amazen pellet maze. As you can see, the maze lasted right at five hours.
This bacon is amazing and I like it a lot better than the first batch that used peppercorns for flavor.
This bacon is amazing and I like it a lot better than the first batch that used peppercorns for flavor.
