I was lucky to receive some cure from my friend Todd - I was really concerned that a 14 day cure on the bellies was going to be an issue
but I did a fry test and soaked for about an hour and it was all good
This maple cure is amazing

Here is the pepper cure

http://i986.photobucket.com/albums/ae347/1Scarbelly/Pics010.jpg

Here is the maple cure
http://i986.photobucket.com/albums/ae347/1Scarbelly/Pics010.jpg

here they are sealed up and ready to freeze
This is the maple
http://i986.photobucket.com/albums/ae347/1Scarbelly/Pics011.jpg
This is the pepper
http://i986.photobucket.com/albums/ae347/1Scarbelly/Pics012.jpg

This is so good - I have done this a few times before and this is by far the best we have done - Thanks Todd

Looks good. I'll PM my address to you so you'll know where to ship a pound or so. :thumb:

Looks good. I'll PM my address to you so you'll know where to ship a pound or so. :thumb:

Glad to send you some - anything up to the 10# we cured - oh maybe we ate a couple of # testing :lol:

looks good gary!

Aloha Scarbelly. Congratulations on getting the Bacon smoked. I know you were concerned about overcuring, but I am glad to hear that the 1 hour soak seemed to have taken care care of any concerns you may have had. :thumb:

I hope you won't mind me asking. What kind of cure did you use? TQ ...or instacure#1?

Aloha Scarbelly. Congratulations on getting the Bacon smoked. I know you wer about overcuring, but I am glad to hear that the 1 hour soak seemed to have taken care care of any concerns you may have had. :thumb:

I hope you won't mind me asking. What kind of cure did you use? TQ ...or instacure#1?

On the pepper I used TQ on the maple I honeslly dont know- I got it from Todd Johnson

lmao the first two pictures are the same picture :-)

Not that there'd have been much difference anyway lol

Bacon looks good. :thumb:

looks fairly pale, did you smoke it ?

I haven't tried making bacon yet but when I do, I hope it turns out as good as yours looks.:thumb:

Nice work as always Gary:thumb:

I gotta try this bacon thing. You guys are killing me with this homemade stuff. Looks great.:thumb:

Woowee! Dang sure would enjoy some 'o dat on bread with lettuce and some 'mater. Oh slightly toasted bread too please. :drooling:
Nice bacon Gary. I have 6 hogs going to slaughter next week. I will be reserving some pork belly for a shot at this myself. Thanks for the inspiration :thumb:

Woowee! Dang sure would enjoy some 'o dat on bread with lettuce and some 'mater. Oh slightly toasted bread too please. :drooling:
Nice bacon Gary. I have 6 hogs going to slaughter next week. I will be reserving some pork belly for a shot at this myself. Thanks for the inspiration :thumb:

6 hogs is a lot of bacon! Just in case you need somewhere to store any of the pork, I hereby formally and shamelessly volunteer :lol::banana_smiley::hail:

That is FINE looking Bacon Gary..... I gotta get on this also..... poi-nts

Sweeet...Nicely done sir.....:hail::drooling:

Just beautiful. Kudos...:drooling::drooling:

Gary,
I'll throw some poi-nts atcha on a great post and for all these other stingy bastages! Make'n Bacon'n is a process for sure and you did an awesome job.

Is the pepper cure you used a red pepper cure? I was expecting black and just didn't see it. Give us a little more dish on the pepper end of this project, brother!

Thanks,
Tracey

Gary,
I'll throw some poi-nts atcha on a great post and for all these other stingy bastages! Make'n Bacon'n is a process for sure and you did an awesome job.

Is the pepper cure you used a red pepper cure? I was expecting black and just didn't see it. Give us a little more dish on the pepper end of this project, brother!

Thanks,
Tracey

It was real simple - cbp and TQ was all I used- There is still some of the cbp on there - I was afraid it would all wash off in the soak but some of it did stay and I can taste it.

Thanks to everyone for their kind comments and for the points
I love doing this bacon and most likely will never buy bacon again

6 hogs is a lot of bacon! Just in case you need somewhere to store any of the pork, I hereby formally and shamelessly volunteer :lol::banana_smiley::hail:

Oh, no no! one of those is MINE! LOL!
Your bacon looks yummy.. Gary did you smoke it?

Oh, no no! one of those is MINE! LOL!
Your bacon looks yummy.. Gary did you smoke it?

Yes I did smoke it for about 7 hours with the AMS -

Kelly - Giving you your one still leave 5 and I am sure he is gonna have a storage issue that I am willing to be a team player and help a brotha out :whistle: