More BACON

[mulepackin]

Since my introductory effort went pretty well, and I seem to have a reliable source of bellies, I got another batch of bacon in the smoke. This time I went with two bellies, cut into thirds, and did a maple, sugar and honey cure respectively for two thirds each. They ran a bit long on the cure 13 days, instead of the 10 I planned. That sounds okay according to Rytek. I soaked these for about an hour in ice water as the first batch was a bit salty. Didn't get any pics as we are also in the midst of repainting the entire kitchen, dining area, living room and hallway of our house. Kinda had to hurry and get em going, then get back to painting. Also the reason they stay in cure longer than planned. I'll try to get some pics when they are done.

[minnbill]

Sounds good cant wait to see pics.

[Richtee]

Really no reason to worry about a few extra days in the cure MP- As I am sure you used the correct amount of it :{)

[Kingudaroad]

I would suggest a fry test before the smoke to make sure they have desalinated to your liking. Hope they turn out well.

[Whisky Fish]

Hey Good luck MP, I really love the bacon gig. I'm sure yours will be great.

JT

[mulepackin]

The Pics

Finally got it all finished up. Sliced and packed. Got more smoke than I would have wanted, so a little drier around the edges, but the wife says there can't be too much smoke. The saltiness is perfect, but the high sugar content of this bacon is still an issue as far as burning goes. Not sure the flavor is what I want either so I'll be tweeking it in the future (Ryteks basic recipe). The little old Oster slicer came through for me again. Thanks for taking a look (remember to click thumbs for bigger pics).

[thepoolguy]

Nice job with the bacon.............

Was the sugar ... brown sugar? Its all good.....

[Bassman]

Good job on the bacon, MP. Keep tweaking and soon you'll have it right where you want it.

[mulepackin]

Nice job with the bacon.............

Was the sugar ... brown sugar? Its all good.....

Yeah standard brown sugar, clover honey, and I think Log Cabin maple syrup. I can't tell a lot of difference between the three. I'm sure the maple would be better if I used the real deal, or added a little extract to the mix.

[erain]

looks great MP!!! looks like you have a small supply now...

[Fishawn]

Beautiful Bacon!... Great Work!

[SmokinLee]

It sure does look good. Sure wish I could find me some bellies. Very nice.

[Whisky Fish]

That's great! I'm depleting my supply can't wait to do another batch.
Great job.

[Big Guy]

Great looking stuff

[T-bone Tim]

awesome lookin bacons Mule