Hey everyone! The other day I got a nice 10+lb belly cut and I decided to make 2 types of bacon with it. One was a sweet molasses bacon cured for a week then smoked with almond & Lychee wood. The other was gonna be a savory (Garlic & Herbs) cured pancetta to be hung and air-dried but my drying fridge is down right now so I went ahead and smoked it the same time as the sweet bacon! So I guess its basically a rolled smoked savory bacon. Both came out Great. So Here's what went down. Both were cured in vacu-bags, I didn't get pics of that. Sorry.
Raw Pancetta rubbed:
Pancetta out of cure:
Molasses cured bacon out of cure:
On the smoker 1 hour in:
About to come off:
Smoked Pancetta chilled & sliced (packaged the other half for a gift):
Sweet bacon chilled & sliced:
Had to have a sample:
Thats it. Thanks for looking.
Cheers
