More bacon

AlbertaEgger

The first try 2 weeks ago was such a hit that I picked up another 9 lbs belly last weekend, cured the same. And cold smoking it today. Temps are below freezing. Had to run the smoke for a good half hour to get the egg up above 0 (32). Sitting at 8 (46 f) steady now for an hour with the belly on. Thanks for all the tips last time. And the cure recipe. The bacon was amazing. Even gave some to my butcher. He loved it.

AlbertaEgger

Still have not moved the furniture to the deck for summer. Hope to warm up soon. At least the snow is off the deck. Have a great weekend everyone.

hondabbq

Just smoked my first back bacon on Friday. All I can say is wow.
Used the a maze n smoker for the first time too. Beat product. Ambient temp was 0c. Smoked it for 6 hours.

SkinnyV

I did 3 lbs of bacon I'm currently enjoying. I will do more but need to find cheaper belly$4.99/lb is a bit rich, it also loses weight during the cure.

grege345

I just cured 10 pounds today. Going to cold smoke 1 and hot smoke the other. This is my first time doing this so do I smoke with skin on or off?

SkinnyV

I did skin on and pulled off afterward. Taste just fine and probably easier.

AlbertaEgger

I did skin off. Just took them off. Smoked for about 6 hours. Fridge tonight. I'll slice in the morning.

DMW

Looking good. Put it in the freezer for an hour or so before slicing, makes it much easier to slice.

AlbertaEgger

Yes. Did that last time. Cut real nice.

EGG_Daddy

Can you post the cure method?

AlbertaEgger

Here was some of the last batch. The cure method I was givin was on a post called "need a cure". I'll see if I can copy the link off my phone.

Greeno55

I've only ever hot smoked my bacon. I really need to give cold smoking a try. Good thing I'm running low. Looks great!

hondabbq

My Sysco rep have me a price of $66 for 15kg of belly. That will be next.

AlbertaEgger

Done. FoodSaver was being difficult but we managed to get them all done.