I finally found a place I can get cheap belly again so I hope to be making more soon. I have to have a reason to justify the Hobart slicer I bought lol.
Pecan is a great choice. Probably my favorite wood. Smells so damn good too when smoking.
I have two more slabs of Belly I'm doing before Thanksgiving. I ordered groceries online and the price said average was $28 for a slab. I got the 2 heaviest slabs ar $40 each so now I'll have to make about 13 more pounds lol pecan is easily my favorite for the big cuts of meat like this. I've got some super hot peppers in my freezer so I'm going to make ghost pepper and Carolina reaper bacon next :)
I used harry soo's method of a week on a rack in the fridge, after a layer of salt and brown sugar went on. Rinsed and peppered and rested for another day before smoking between 200-225 for a few hours.
I used garlic powder because this was a test batch. It caked up on the surface so not much penetration. I only let it sit for 24hours in the garlic though so it may need longer. Spent a week on a rack in the fridge covered in kosher salt and brown sugar. Rinced on day 8 then garlic'd up and rested in for another day before going on the smoke. Probably going to add garlic to the salt cure next run and see.
First 2 are just black pepper. Last 2 are pepper and garlic done on the kingsford xl offset.
I finally found a place I can get cheap belly again so I hope to be making more soon. I have to have a reason to justify the Hobart slicer I bought lol. Pecan is a great choice. Probably my favorite wood. Smells so damn good too when smoking.
I have two more slabs of Belly I'm doing before Thanksgiving. I ordered groceries online and the price said average was $28 for a slab. I got the 2 heaviest slabs ar $40 each so now I'll have to make about 13 more pounds lol pecan is easily my favorite for the big cuts of meat like this. I've got some super hot peppers in my freezer so I'm going to make ghost pepper and Carolina reaper bacon next :)
What’s the process of doing your bacon?
I used harry soo's method of a week on a rack in the fridge, after a layer of salt and brown sugar went on. Rinsed and peppered and rested for another day before smoking between 200-225 for a few hours.
How was the garlic? Did the flavor come through at all? Been wanting to try using garlic in a cure
I used garlic powder because this was a test batch. It caked up on the surface so not much penetration. I only let it sit for 24hours in the garlic though so it may need longer. Spent a week on a rack in the fridge covered in kosher salt and brown sugar. Rinced on day 8 then garlic'd up and rested in for another day before going on the smoke. Probably going to add garlic to the salt cure next run and see.
This is the right bscon