Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: trophyelk6x6 on April 25, 2016, 06:14:13 PM
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Don't have the time to look at all the recipes on this board I am sure there are a ton but this is my first run at home made bacon. Did a wet brine soak, then did a dry rub and then rinsed it and used alder smoking at 130 for 6 hrs and then a final push at 200 to get the bacon internal up to 150 and pulled it. Gonna slice and vac pac in the next day or so.
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Looks good! Thanks for sharing.
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Very nice :tup: homemade bacon :drool:
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First run in the smoker? Looks like a Masterbuilt
Looks good. I did my first bacon with belly a few weeks ago. Mine came out a bit salty, but so tasty.
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That smoker looks way too clean! Homemade bacon is the best! It took us a while but we finally have it down where it doesn't get too salty and the flavor is right. It sure is a lot of fun and so much better than store bought. :drool: :drool:
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Looks good. You really only need to take it to 141 or 142 for bacon. Cuts down on the smoking time a bit.
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That's a new MES Gen2
I got the same last November, and smoked 2 bellies last Saturday. Soaked my bellies in ice water for 45 minutes after the cure, which cut down on the saltiness.
