Round 2 for BB bacon updated

[Blacklab]

Just got done vacuum sealing it and forgot pics of sliceing. Anyway I cured 17.9lbs with  hi mt bacon for 13 days. Yesterday I soaked and rinsed as directed and air dryed for 2hrs. Smoked it up with hickory and refridgerated it till today. Here we go 

[WCTaxidermy]

That looks mighty good blacklab, good job!  Let us know how it tastes.  I have 20 lbs marinating now.  6 more days to go before smoking.  John

[Mossy]

I like hickory bacon, but have u ever tried some maple in there?  My last batch was 80% hickory and 20% maple. Wish I would have done more maple.  Looks great, should keep ya fed for awhile

[dogtuk]

Looks great I love that stuff

[Blacklab]

Thanks guys it should keep us in bacon for a while unless I give most of it away like last time   

[Blacklab]

Tried some last week this is much better than my first batch. The extra 3 days cureing must be the ticket.
Mossy I've only used hic. I'll try sugar maple. I have a bag from a long time ago and just never used it 

[longknife]

What cut of meat is that?

[Blacklab]

boneless pork shoulder & also called boston butt

[Mossy]

Tried some last week this is much better than my first batch. The extra 3 days cureing must be the ticket.
Mossy I've only used hic. I'll try sugar maple. I have a bag from a long time ago and just never used it 

I gotta say, there really isn't a bad smoke for bacon....apple is pretty good as well.