13# of belly

Kokeman · February 2009

I cut the slab into 6 pieces and cured. I cured 5# with maple syrup and brown sugar, 4# with just salt, 2# peppered and 2# with hi mountain buckboard cure. I smoked @ 200 with hickory.

Pulled @140

Cooled overnight and sliced

Fried up some maple for BLTs

It is very good, But next time I won't use hickory on the maple bacon. It overwhelms the maple favor. I think I will try maple or cherry wood.

Sundown · February 2009

Damn, that looks good! Do you refrigerate or freeze?

Kokeman · February 2009

I put them in food savers, half pound in each and froze.

Firetruck · February 2009

Goodlookin bacon, is the skin on or off?

Rolling Egg · February 2009

Thats looks amazing. I love some bacon. I think you just gave me my next cook. Whats a good price to buy the meat? I've never done this so If you would tell me what to buy and whats too high. Thanks