Bacon! 12 days of curing comes to the payoff

[jfbincypress]

After 10 days of a wet cure, 2 days of uncovered refrigeration, and 3 hours of applewood and pecan wood smoking...it was time to slice and taste test. I'll refrigerate it tonight, and slice it tomorrow night.

Here are some of the cook pics along the way:






Finished product!




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[MrHoss]

What a wonderful thing.

[addicted-to-smoke]

Looks phenomenal. Wish I knew how to do that.

[fedex]

Looks phenomenal. Wish I knew how to do that.

Great Job, you will never buy store bacon again.

@addicted-to-smoke   It's not hard at all.  Get some Mortons Quick Tender and a nice slab of Pork Belly.  1 TBLS per lb rub it in and let your refrigerator do the rest.  Do a search on this site lots of info here.

[jfbincypress]

Looks phenomenal. Wish I knew how to do that.

Great Job, you will never buy store bacon again.

@addicted-to-smoke   It's not hard at all.  Get some Mortons Quick Tender and a nice slab of Pork Belly.  1 TBLS per lb rub it in and let your refrigerator do the rest.  Do a search on this site lots of info here.

Thanks! This is my 6th batch of bacon in the past year.

I didn't go that route, personally. I do like to mix it up. This cook was just 7 ingredients: curing salt, kosher salt, red pepper flakes, paprika, cumin seeds, brown sugar and honey. 

10lb belly ended up making 8.5 pounds of bacon; 7 pounds of slab cut, and 1.5 pounds thin cut for bacon wrapping things.




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[Qreps]

Wow that looks delicious.

[Troy]

Why 12 days?

I thought it was 7

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[jfbincypress]

Depends, really. It was timing according to my schedule this time...and 10 days were wet cure, 2 days were dry fridge cure post-rinse. Then the smoke. Overnight refrigeration. Then slicing.


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[Maxmbob]

Looks great!