Makin' Bacon! (Literally...)

[Redstar]

Looks wonderful, how long did you smoke it for and what temp?

About 4 hours at 200 degrees. Pulled them off the BBQ when the internal temp hit 140-145.

[grundy53]

I have 4 curing right now. Wife is going to Mexico next week so I am staying home with the kids. Figured it would be a good time to smoke a bunch of bacon.

Sent from my E6782 using Tapatalk

[Woodchuck]

You done good mister, good stuff. 

[Redstar]

You done good mister, good stuff. 

Glad you liked it! Thanks for convincing me to finally try making my own instead of bumming bacon from you.

[carpsniperg2]

  I have a few more slabs of side pork I need to get done as well.

[HUNTINCOUPLE]

Outstanding! Thanks for the reminder. 

[Blacklab]

looks great 

[bearpaw]

Is it ready to eat or do you still need to cook it after slicing?

[Dan-o]

Man, that looks...........................................................  GOOD!

Especially that bottom pic.

[JKEEN33]

I've been wanting to try this for a long time. Just ordered the cure. Some of the reviews said it was to salty. Any input on this? Is there any way to cut it if it is?

[grundy53]

Is it ready to eat or do you still need to cook it after slicing?

Still have to cook it.

Sent from my E6782 using Tapatalk

[Redstar]

I've been wanting to try this for a long time. Just ordered the cure. Some of the reviews said it was to salty. Any input on this? Is there any way to cut it if it is?

After curing for 10 days, you soak it in water. The longer you soak it the less salty it is.

I fried up a piece after soaking for 1.5 hours, it was saltier than I wanted. I let the it soak another hour and fried up another piece, perfect.

[JKEEN33]

I've been wanting to try this for a long time. Just ordered the cure. Some of the reviews said it was to salty. Any input on this? Is there any way to cut it if it is?

After curing for 10 days, you soak it in water. The longer you soak it the less salty it is.  I fried up a piece after soaking for 1.5 hours, it was saltier than I wanted. I let the it soak another hour and fried up another piece, perfect.

Perfect! Thanks. Going to give it a try this week.

[Redstar]

Is it ready to eat or do you still need to cook it after slicing?

You will want to cook it like you would normal bacon.

I did smoke mine until the internal temp was about 145, I have eaten some without frying it. It tastes kind of like bacon flavored lunch meat.

[JKEEN33]

 Cure came in yesterday and going to go pick up some pork. Couple of questions. Smoke at 200 until 140 internal is the common practice? I love peppered bacon. Thought I coul roll in pepper during the drying before smoking process. Anyone try this? Is this the correct stage to add pepper or would you add earlier. I've been watching these bacon threads for a while and pretty excited to finally trying it out.

Thanks