Did 4 whole bellies weighing in at 43 pounds. Rubbed with a dry cure consisting of...
500g salt
100g white sugar
150g brown sugar
70g pink salt
No other spices were used. Just a simple bacon. Here is what it looked like coming out of the fridge after a 10 day cure.
Oh yeah! It's ready...
2 hour desalination soak made it the perfect saltiness. I stole the cooler in the bathtub idea from Walle. Thanks Walle...
I cold smoked them for 16 hours in my offset using apple chips in a cast iron pan on an electric hotplate. I then hung them in my cool garage for 2 days to dry out and firm up.
I center cut the bellies so the slices would be 9" long. That is as big as my slicer can handle and is also the width of my foodsaver vac pak rolls.
They are sliced, stacked and vac packed. I got 35 packs of a little less than a pound each and some ends to use for other stuff. This will last our family about 6 months, but we always end up giving a lot away.
thanks for lookin
500g salt
100g white sugar
150g brown sugar
70g pink salt
No other spices were used. Just a simple bacon. Here is what it looked like coming out of the fridge after a 10 day cure.
Oh yeah! It's ready...
2 hour desalination soak made it the perfect saltiness. I stole the cooler in the bathtub idea from Walle. Thanks Walle...
I cold smoked them for 16 hours in my offset using apple chips in a cast iron pan on an electric hotplate. I then hung them in my cool garage for 2 days to dry out and firm up.
I center cut the bellies so the slices would be 9" long. That is as big as my slicer can handle and is also the width of my foodsaver vac pak rolls.
They are sliced, stacked and vac packed. I got 35 packs of a little less than a pound each and some ends to use for other stuff. This will last our family about 6 months, but we always end up giving a lot away.
thanks for lookin
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