Makin' Bacon!

[ofelles]

Welcome from the California Delta.

[Crazy Canuck]

Thanks for the warm welcome everyone. Here's what the result looks like. Real bacon form a piece of pork belly that I cut in four. I used a dry rub and let it brine for 8 days. Then abour 3.5 hours cooking at around 200F. Windy day yesterday so had to deal with temp variations but worked out OK. Tastes great!

[Chaspools]

Did same yesterday. Going to slice and store today Smoker season never ends here. After cure I coat with maple syrup and vanilla before the smoke. Incredible man candy.

[Johnny Booth]

Nice lookin’ bacon. Never tried vanilla before. 👍
What do you use to slice it?

[coolfins]

Looks good, I love maple bacon, so I do a wet cure. Cure for 10 days, smoke at 180 for about 5 hrs. After a few spillage incidents I designed a little stand to keep it upright
Cheers

[coolfins]

Lol, no, it's a prototype. Someday I'll do it in food grade plastic

[Bob K]

It’s clever, as are the water bag spacers. I’ve got some leftover hdpe, gonna steal this idea, thanks

[coolfins]

Yes, they're spacers, forces the brine to the top

[DavidNorcross]

Welcome from Virginia!

[Chaspools]

I have two slicers. One commercial and one with an 8 inch blade. I cure in zip lock but lay it down in a foil tin Flip it every day. Came out great.

[ilooklikeelvis]

Welcome! Homemade bacon is the BEST. @Meathead's recipe here got me hooked and now I make it regularly. Speaking of which, I have a slab of belly that needs baconizing!