Hello from cold rainy southern Illinois.

[edible hen]

Greetings from Florida!

[fuzzydaddy]

Welcome to The Pit @OAKGROVEBACON!

Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

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Hope to hear & see more from you!

[ERipley]

Welcome to the Pit! I grew up in southern Illinois myself, but am in Arizona these days, cant wait to see some photos of the cooks!

[Huskee]

A belated welcome to The Pit Oakgrovebacon, thanks for your support!

[Oakgrovebacon]

I started maple-expresso bacon today. I use Mortons tender quick for cure-1tbl per lb, 1/2 tbl of pure maple sugar/lb, 1tsp expresso powder /lb, couple tbl fresh ground black pepper in the mix, 2 finger pinch of thyme, tps of Cavenders Greek seasoning - mix all dry seasoning well and rub into all sides and edges of a trimmed fresh pork belly. Slide rubbed belly into vacuum seal bag long enough to contain it. Put any loose cure season mix into bag with meat and vacuum seal. Into the refrigerator for nine days. Then it will be rinsed and smoked.

[Oakgrovebacon]

When this heads to the smoker for 4hour caress of Apple smoke, I will send the pics of that process and the finished product.

[FireMan]

Cool, we are waiting.