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Old 01-31-2023, 03:23 PM
superuke superuke is offline
 
Join Date: Aug 2010
Posts: 300
Default Made a batch of smoked bacon yum yum

Picked up 10 lbs of raw bacon belly, I made a dry rub
DRY RUB
9 Tablespoons Kosher salt
3/4 Cup Brown Sugar
6 Tablespoons Black Pepper
6 Tablespoons Paprika
3 Tablespoons Cure
2 Tablespoons Morton's Tender
Mixed above real well

Spread above mixture on all sides of the raw bacon, patted down
Put on racks in fridge
Left in fridge for 8 days

Removed bacon after 8 days. Patted with towels
Ran a regular fan for 1/2 hour to dry off the bacon

Smoker set at smoke for 1 hour. (Used apple Pellets)
Smoker turned up to 200 F until internal temperature reached 150 in Bacon.

Put on racks in fridge for 24 hours.

Sliced and Vacuum sealed. (Ate about 1/3 of a pound. My belly is super happy!
Attached Images
File Type: jpg Bacon Done 3.jpg (40.8 KB, 151 views)
File Type: jpg Bacon on Smoker 2.jpg (34.3 KB, 158 views)
File Type: jpg Bacon Packaged 5.jpg (39.2 KB, 161 views)
File Type: jpg Bacon Packaged 4.jpg (43.0 KB, 168 views)
File Type: jpg Bacon Raw 1.jpg (40.0 KB, 164 views)
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