My Second smoke... I made Bacon

[Mrjorge13]

So my first cook was a brisket which came out great and then decided brine pork bellies to make some bacon. Just took them off the smoker a couple hours ago need to let it rest over night will try some tomorrow.

[Marky C]

So how did your bacon turn out? I tried some over the summer, turned out well. I used a dry cure, sugar, salt, pepper and garlic. I did over salt it and had to soak some of it out before smoking. I will be trying some again soon.
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[Mrjorge13]

I shared it with some friends and it got good reviews. The salt seemed to be right on. I did a wet brine and use 10 oz of Maple Ham Cure in 2 gallons of water for 5 days. Did a few minute rinse and dried it for 12 hours in the frig then smoked it for 8.5 hours between 125ºf and 175º. I am thinking of doing Lamb bacon now just need to find some where to get lamb bellies.

[smokermatt]

this is a great idea, so where would you get a raw pork belly?
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[Mrjorge13]

I actually found a few places to get it near me these bellies came from an Asian super market near me for $3.49LB. I just bought more today from a butcher shop near me $2.39LB much better. I just started to cure 14lbs and will be smoking it on Sunday.

[smokermatt]

[Mrjorge13]

Made more Bacon for BaconMas Gifts.

[polock]

way to start out with some ambition. that is some pretty tough cuts to tackle as your first smokes and very impressive. jobs well done sir
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[Carnivorous Beast]

Very nice job. Looks great!!