Reply to "PICS - More dry cured bacon, pic heavy and CURE discussion"

richhMember

quote:
Originally posted by Chaplain Bill:
That looks amazing!!!!! I've smoked mine in my FEC 100 and kept it at 150 for over 20 hours with a full load of bellies, internal temp got up to around 130-something, if I remember right. It was good. I've got to try cold smoking. Good looking bellies too, where'd you get them and what did they cost you. All indications I'm receiving is that pork is going up again.

I ordered a case of skin off bellies from my local butcher at $2.69

3/8/1311:55 AM

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