https://jesspryles.com/recipe/how-to-make-bacon/ link I think . Sugar, salt, paprika, pepper, and some curing salt. Not too salty. It a dry brine. But after a day in the fridge it kinda creates some liquid in the bag. Suppose to put I the fridge flipping it over once a day. I did 9 days. Then rinsed it off really well, paper towel led dry, set uncovered in fridge another day. Then smoked for about 4 hours at 250. Removed at 150 exactly. All three got to 150 at different times. I am very pleased with how they turned out! Want to try a different cure next time.
Sent from my iPhone using Weber Kettle Club
Breakfast looks good... Glad to hear your happy with the end results! Making bacon is easy and I don't understand know why more people don't give it a try. Maybe the Prague #1 pink cure scares them away.
That's typical to have liquid in the bag after belly starts to cure. That's good that you dried the bellies before smoking. Sometimes I dry them for three days before smoking.
You can also let the bacon dry uncovered in the refrigerator after smoking for a few days before slicing.
I see a deli meat/slicer in your future!
Thanks for sharing!!! Keep us posted on your next bacon expedition. Maybe Canadian bacon or buckboard bacon, it's about the same process as belly bacon.
Cheers
Topic: SmokeFire Bacon (Read 1928 times)
