First batch of bacon. Cured for nine days and smoked for two hours over hickory and apple wood to 16

[auto180sx]

The bacon turned out nice. I used a calculator and did an equilibrium brine in a bag for nine days, then back in the fridge for about five hours uncovered. Then onto the smoker.

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[Travis]

I've made bacon once and it was incredible. Yours looks great! Mind sharing your recipe?


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[SmokeVide]

I like doing cured stuff. Getting ready to put some baby backs in a cure.

Nice job. Looks perfect. What were your temps (smoker temp and product temp)?

[auto180sx]

I used http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/ and did 2% salt, 1% sugar. I think I'll go a touch sweeter next time. I cured it in a bag for nine days and used kroger brand kosher salt and sugar in the raw along with pink salt #1. I smoked it at 250ish over hickory and applewood until it hit 165 internal temp. I'm really happy with the finished product, I'll be doing this again and I'll try to record all of it to post here.