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- Feb 11, 2010
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Decided a little over a week ago that it's been awhile since I've cured and smoked bacon (also awhile since I've posted!) So, did a maple dry cure on 3 of the belly halves and a brown sugar pepper on 1. Then let them sit in the fridge for about 11 days. Last night I rinsed them off and let them sit in the fridge.
(The two not on the smoker right now)
I figured today was as good a time as any to throw 2 of 4 cured belly's on the smoke.
Will post more pictures as the day goes!! They are starting too look tasty :whoo:
(The two not on the smoker right now)
I figured today was as good a time as any to throw 2 of 4 cured belly's on the smoke.
Will post more pictures as the day goes!! They are starting too look tasty :whoo: