Bacon Time in the Great White North

[expatpig]

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. ?

 

[aawa]

Awesome job and that is some dedication to smoke during the intense cold. pwa still takes the coldest temperature to smoke that I have seen at -43F

 

[expatpig]

It was a balmy -27, lol, Ive smoked here in more than a -50 windchill. not bad for a UDS.

 

[expatpig]

For all of those North of the Border...Pork Shoulders @ Loblaw affilliates this week, $1.00/lb

 

[PBHoss]

Mmmmmm. Darn fine work!

 

[grubby]

Looks real good. I am going to try some one day.

 

[chriscw81]

well done, sir!!

 

[Tim Campbell]

That looks so good!

 

[expatpig]

From the first porkbelly, we got 60 slices, vacuum sealed them in 10 slice packages. We'll probably get 40 slices from the smaller one. The two bellies together weighed about 12 lbs. I may not buy commercial bacon again!

 

[ubp_sanity]

For all of those North of the Border...Pork Shoulders @ Loblaw affilliates this week, $1.00/lb

I picked this up from Zehrs, can't beat the price.. Will be putting it on tomorrow, it's about 0' C right now..

 

[BBQMaverick]

Looks great except for all that snow. Do you have a specific recipie you used..curing sprices, etc ?

 

[expatpig]

Looks great except for all that snow. Do you have a specific recipie you used..curing sprices, etc ?

1lb kosher salt, 1/2lb brown sugar plus 1/4cup maple sugar, 7tbs Mortons Tenderquick.