first try at bacon

pci · Apr 9, 2014

I got a 6 lbs. belly & cut it in half. Did a wet cure on one half & dry cure on the other half. Cold smoked 5 hours using apple chips & finished with a hot smoke using cherry chunks tell 150 internal.

Randy3269 · Apr 9, 2014

Looks goo to me!

hdis2002 · Apr 9, 2014

Looks good! Post up what you used for the cure.

pci · Apr 9, 2014

hdis2002 said:
Looks good! Post up what you used for the cure.

Here is the recipes I used
http://cowgirlscountry.blogspot.com/2011/11/backloin-canadian-slab-and-peameal.html

http://www.grilling.com/makin-bacon-scratch/

HookedOnQ · Apr 9, 2014

Great looking bacon!

tsimm15 · Apr 9, 2014

Hmmm, bacon!

IamMadMan · Apr 9, 2014

Great Looking Bacon....

JamieK · Apr 9, 2014

Just curious, did you remove the skin before brining and smoking?

jbuntingsr · Apr 9, 2014

Looks like you did it

pci · Apr 9, 2014

JamieK said:
Just curious, did you remove the skin before brining and smoking?

I removed the skin on the dry cure but not the wet cure. Just tried 2 different ways to see what I liked best.

Tonybel · Apr 10, 2014

Looks good to me!!!

sliding_billy · Apr 10, 2014

Real nice job.

Titch · Apr 10, 2014

Nice looking.
when you make your own, you rarely enjoy the commercial stuff:thumb:

mikeleonard81 · Apr 10, 2014

Wow! That looks great!

buccaneer · Apr 10, 2014

So what did you like best?

Cowgirl is no slouch, great looking bacon!

tsw3030 · Apr 10, 2014

Looks great doesn't everybody love bacon

Nhfefx · Apr 10, 2014

Looks really good
I am hankering to try on my BGE
Cold smoke? Temp ???.

pci · Apr 10, 2014

Nhfefx said:
Looks really good
I am hankering to try on my BGE
Cold smoke? Temp ???.

Just used the soldering iron method & I used a v-8 can lasts longer than a green bean can. It was cool out that morning & I don't think the egg got over 70 -75 on the cold smoke.

Big George's BBQ · Apr 10, 2014

Looks really good Which cure did you like better

pci · Apr 10, 2014

Big George's BBQ said:
Looks really good Which cure did you like better

I like the wet cure the best for garlic lovers it would be the dry cure

first try at bacon

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