First try at homemade bacon

aphill30

first try at making homemade bacon...pretty simple process. And well worth the time (8 day cure).
just 30%sugar, 65% salt, and 5% by weight of Cure #1....going to omit the curing salt next time, to compare. Overall, better and cheaper than anything you can get in the store. 

Dwdude102

Looks great! Ive been wanting to try this in mine as well.

lkapigian

Looks great!! 

Give cold smoke a try 

Grader07

Wow!  Looks great!

bgebrent

Good lookin bacon.

bluebird66

Wow! That looks great!

Lvnthedrm

Very nice job! I need to put this on my to do list.

CornfedMA

Looks good. Curious about the desire to skip the curing salt on the next batch. Is it because this batch was too salty? Or are you trying to skip out on nitrates? Either way, be careful. Botulism is a hell of a thing. Any bacon made without curing salt is a 5-7 day refrigerated product, depending on how long you did your original “cure” for. 

marysvilleksegghead

Darn good looking bacon!

yzzi

Ya ain’t going back to store bought now I suppose. I’ve been loading my cure up with a good amount of cinnamon. Borrowed the idea from the tv show Justified lol.

SaltySam

Did this a few weeks ago with an 8lb pork belly from Costco. I was pleasantly surprised as well with the ease and taste.  I need to invest in a slicer though.  I tried to cut it up with just a knife and got the pieces a bit too thick.  From the looks of it, you used a slicer.  Either that, or you’re a samurai.  Nice job!