Homemade Bacon - Second Batch

ilooklikeelvis

This is my second batch of homemade bacon, roughly following the AmazingRibs recipe (but I reduced the added salt and brown sugar, and added a wallop of hot kashmiri chilli powder and fresh garlic). It's a 4 lb hunk of belly without skin, wet-cured for about 3.5 days.

Out of the cure:

 
Onto the Egg:



Finished (I ended up putting the smoke tube on the coals)!!!




Letting it cool down - will break into it tonight for dinner!!

Photo Egg

Beautiful!!!

lkapigian

Looks great!

StillH2OEgger

That looks awesome!

ColtsFan

I'd hit it

caliking

Very nice!

Have cured bacon twice, and don't know why I don't do it more often. Its so damn good.

ilooklikeelvis

It took me forever to get around to trying it, but I'm glad I did. It's easy and delish. Kind of satisfying too. Especially if you can find decent belly at a decent price (I found a 10lb slab at Costco for $23).

lkapigian

Great job @ilooklikeelvis ! Give EQ cure and cold smoke a go on a batch sometime 

ilooklikeelvis

Thanks @lkapigian ! I will definitely give that a try!