Reply to "PICS Bacon, Bacon and more Bacon"

vickibMember

I smoked my 2nd go a round of bacon just a few weeks ago. It was a 56 lb case of bellies from Restaurant Depot. I will NOT buy store bought again, ever. I have a whole belly (two halves) frozen from that case waiting to be brined and I think one half is gonna be peppered like you did Jarhead. It looked really good. I usually use the cure, sugar, salt and then brown sugar, but I might skip the brown sugar for the Pepper.

What temp did you bring it to finish? or did I miss that somewhere? I bring it to 150*

I smoke mine with the skin on, then slice it off after it cools enough to handle. Have you tried that? I would love to know if I would be better off taking the skin off before smoking? What are your thoughts?

Your pictures were great to look at. I may take more fat off while preparing for brine because your pieces look great! That box was worth the money!!!

As always, thanks for the very informative posts!

4/15/1210:30 AM

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