SCRedneckBBQ
03-12-2010, 02:26 PM
After the success of my first attempt at any bacon http://www.bbq-brethren.com/forum/showthread.php?t=78239 (http://www.bbq-brethren.com/forum/showthread.php?t=78239) I decided I wanted to try some belly bacon.
Found a local source and bought 17 lbs of fresh belly. Cut it up into approx 2 lb pieces. Froze half and placed about 8 lbs on the cure using Tenderquck and Brown Sugar. Did a test Fry about 2 days ago, the salt content was perfect, no soaking required
finally got the time to smoke it today Here are the before and after pictures. Will probably slice and fry some tomorrow and will add pictures then as well.
Before the smoke
http://i199.photobucket.com/albums/aa90/sawyerrt10_2007/Making%20bacon/IMG_0843.jpg
After the smoke
http://i199.photobucket.com/albums/aa90/sawyerrt10_2007/Making%20bacon/IMG_0844.jpg
Found a local source and bought 17 lbs of fresh belly. Cut it up into approx 2 lb pieces. Froze half and placed about 8 lbs on the cure using Tenderquck and Brown Sugar. Did a test Fry about 2 days ago, the salt content was perfect, no soaking required
finally got the time to smoke it today Here are the before and after pictures. Will probably slice and fry some tomorrow and will add pictures then as well.
Before the smoke
http://i199.photobucket.com/albums/aa90/sawyerrt10_2007/Making%20bacon/IMG_0843.jpg
After the smoke
http://i199.photobucket.com/albums/aa90/sawyerrt10_2007/Making%20bacon/IMG_0844.jpg