Reply to "PICS - Bacon Cure Recipe & First Attempt!"

Ok, finally finished!! I used a combination of Chaplin Bill's and RichH methods. I used Bill's cure with minor tweaks for me and RichH's cold smoke technique. I REALLY don't see how you could do this if the outside temps are above the mid 70's. I started mine when the forecast said mid 70's and it hit a record high of 82 for the day in February. THEN the next day we had a freak Winter storm that gave us a coating of sleet and a little snow. The temps that day were in the upper 20's and was great for the cold smoke. I found out I like A-Maze-N brand 100% pellets for the AMP pellet tray over BBQ delight 100% flavor pellets. WHY? The A-Maze-N brand burns MUCH slower lasting a LOT longer. OK for the pics now.

The Snake River Farms 9.4# belly



The Slab cut in Half Ready for cure.



The Cure applied to one of the two pieces.



All wrapped up ready for the 11 day cure.



The 1 hour ice bath soak to remove excess salt. One change of water half way through.



After 3 days drying and forming pellicle in the Fridge.



Maple syrup rub before smoke.



Hung in the FEC100 ready to smoke, used BBQ delight first AMP tray, switched to A-MAZE-N next tray.



REAL cold smoking, freak Mississippi winter storm. Was 82* the day before.



Almost finished, after I took the slabs off, I allowed them to mellow for 5 days in the fridge.



Getting it all ready to freeze.



All finished!




Many Thanks to Chaplain Bill and RichH for their posts and inspiration!! I REALLY like the cold smoke method and the flavor of the bacon is spot on. I used Bill's cure recipe using brown sugar and added a little garlic powder and coarse ground black pepper. I also used a maple syrup rub.

I just took the 2nd slab off the smoker, it was about 5-6 days behind the first. I wanted to make sure I did not over smoke the first one before I smoked the 2nd.