![Eeker](/static/images/graemlins/icon_eek.gif)
Remember all my bacon questions? Well, I have done the best I could but I fear it will not be good enough. I cured (hopefully) those 2 big pork bellies in the salt, sugar, molasses and apple juice (couldn't find cider) mixture... whether it served to cure or not I sure don't know. Three days. Then I pulled them out of there, did not spend time drying for the elusive pellicle, but just stuck them in the smoker. They looked good to me...
![](http://cookshack.com/barbeque_guide/images/bacteria%20bacon.jpg)
I'll smoke at low temp to about 130 internal. Remove. Refrigerate to harden, then slice and fry. Hopefully, I will live to report further.
Bless you, my friends....
![Eeker](/static/images/graemlins/icon_eek.gif)
![Eeker](/static/images/graemlins/icon_eek.gif)
![Eeker](/static/images/graemlins/icon_eek.gif)