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Had these pics in the camera for a week...
Here's the starter thread...
http://www.smoked-meat.com/forum/showthread.php?t=3209
Got the bacon out of the cure and rinsed it off. Total cure time was 6 nights in the fridge
Sliced off a few pieces to give it the "is it too salty" test.
Came out excellent, so no soaking required.
Loaded on the Lang for a cold smoke.
With the Florida sun beating down, the smoker on my driveway can get up to 160 or so with no help from me. So I left it in my garage and vented with the garage door cracked, the side door open and the attic stairs open.
Here's my cold smoke setup in the firebox. (Hickory chips)
Grate temp an hour later
12 hours later, three of the belly slabs
And one of the bucks
Fixin to get it on!
Man, this stuff is GOOD! First time for the BBB. Different texture, a great, but different, bacony taste, and awesome as well!
Here's the starter thread...
http://www.smoked-meat.com/forum/showthread.php?t=3209
Got the bacon out of the cure and rinsed it off. Total cure time was 6 nights in the fridge
Sliced off a few pieces to give it the "is it too salty" test.
Came out excellent, so no soaking required.
Loaded on the Lang for a cold smoke.
With the Florida sun beating down, the smoker on my driveway can get up to 160 or so with no help from me. So I left it in my garage and vented with the garage door cracked, the side door open and the attic stairs open.
Here's my cold smoke setup in the firebox. (Hickory chips)
Grate temp an hour later
12 hours later, three of the belly slabs
And one of the bucks
Fixin to get it on!
Man, this stuff is GOOD! First time for the BBB. Different texture, a great, but different, bacony taste, and awesome as well!
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