Hey everyone I am going to be attempting my first bacon cure in the next couple of days but was wondering what people are using or how they are hanging their bacon/pork bellies in there Bradley's? I have a 6 arch DBS and am looking for some suggestions.
Cheers!
I used to use bacon hangers but lately just lay the bellies on the racks. Both work fine. As to curing there are recipes/procedures on the recipe site, http://www.susanminor.org/forums/ (http://www.susanminor.org/forums/) and many good recipes on Len Poli's site, http://lpoli.50webs.com/Sausage%20recipes.htm (http://lpoli.50webs.com/Sausage%20recipes.htm). Post some pics when you get that far.
I just picked up some bacon hangers but have not used them. I have always used the racks and my Bacon has always come out great. you can smoke two pork sides with a 6 rack. I cut my sides in 3 pieces and lay each piece on a rack and there is plenty of room for heat and smoke to circulate. If you want hangers and other supplies I think Butcher and Packer is a cost effective place.
I have the DBS 6 rack and have done two in it. Don't think it would be a problem doing more. I have hangers but don't use them to smoke. Just laid them right on the racks it came with. I would recommend rotating them if you were to do more.