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Curing bacon.

J

JayinNY

Well-known Member
Well my brother and I split a pig this fall, we got 18 pounds of pork belly were curing for bacon, 10 days from now we will be smoking it! I can hardly wait to taste it again! Here's a pic of some ready to sit in the fridge, I think we did 6 trays of it.
a130774.jpg
 
gubbermint is bad for you, bacon, sausage and scrapple are good for you, the wondoerous animal that makes breakfast worth waking up for, is a pig!
 
(quoted from post at 06:16:51 10/04/13) So is god, government and guns Says the media! lol, So ill roll the dice with pork.
Click to expand...
the media is bad for ya.
I agree I will go with the bacon :)
 
Lol, everything's bad for us right Larry? Pork, eggs, gluitin, ect. But this forum is ok for us.
 
Jay, what kind of wood do you use for smokin? I just smoked summer sausage this past Monday. I like Cherry. Smoker is back in the garage now and you can smell it everytime you walk through.
 
I'd like to use apple or hickory, but My brother wants to use sugar maple so that's what we're going to use I guess
 
My brother has one like yours, yes cherry is also good for smoking it has a nice mild flavor., now in Texas they like oak, a little to arcid for me! Lol
 
For those who may not have their own smokehouse, or who may not have had the pleasures, trials, and tribulations of smoking your own meat...check out this blog for a lot of ideas that are, for the most part, fairly simple.
Pardon me...mind if I smoke?
 
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