bluetang
somebody shut me the fark up.
Been wanting to try this for a while now. I had a belly in the freezer that Donna got me the last time she was in NC. Instead if a dry cure, I injected a wet cure. The belly was then submerged in the remaing brine for a couple of days, then rinsed and chilled for three more days.
Hung the belly in the smoker along with pots of ice, smoked with hickory. The smoker temp ran between 62 and 74-ish. I had to re-ice every three hours. The belly smoked for 18 hours. I put it in around 6:00 PM.
After 18 hours of smoke
Chillin'
Half a slab sliced. I had to put it into the freezer to firm up the bacon in order to slice it.
A BLT in the making. I'm happy:-D. Thanks for looking!
Hung the belly in the smoker along with pots of ice, smoked with hickory. The smoker temp ran between 62 and 74-ish. I had to re-ice every three hours. The belly smoked for 18 hours. I put it in around 6:00 PM.
After 18 hours of smoke
Chillin'
Half a slab sliced. I had to put it into the freezer to firm up the bacon in order to slice it.