it is on now.

[bigtim665]

OK I have got to do some bacon do not care how. My bradely is worthless in the cold. Not sure why it will not get up to temp in the cold though it get close in the house with no heat. I think something is wrong with it. Now I plan on a build for a REAL SMOKER this summer but thats another thread. It did it's job and got me into it and I got a idea of how things work.

So give me a basic cure and seasoning how long to cure and how long to smoke. Also can I get some bacon from the store sliced that is unsmoked and get by. Is there any place that you can buy frozen bellys online as no one has them around here.

[Richtee]

Check local mexican/asian stores. Many carry belly. All you really need is Tenderquick or Prague #1. I add some onion and CBP with a touch of brown sugar, many add maple syurp, or God knows what... it's up to you :{)

[Texas-Hunter]

Good to see you back Big Tim... There are several good basic recipes here in the bacon forum... Looking forward to seeing your first bacon production..

[Bbqgoddess]

Tim, no one carries them out here either... then I stumbled into a Viatnamese store one day... voila! they have a HUGE meat dept, with a ton of bellies. Not expensive either, they have lots of stuff... rabbit, quail, venison.. it was a gold mind of a find. So if you have an asian grocery try there! Take a peek at their spices too.. all kinds of different stuff to experiment with! Looking forward to you making some bacon!

[wutang]

Like Goddess said, check the ethnic markets. I just called around to a few local meat/butcher shops and found them. Some of those places would probably be willing to order some belly for you.

Here is a link to some bacon I just finished with smoke times, etc.
http://www.smoked-meat.com/forum/showthread.php?t=6353