So finally I found a local farm to pick up some good (or least it looks good) belly for bacon. Ordered a belly last Monday and picked it up last Friday. Their pigs are a blend of Duroc and Berkshire pigs and the bellies were 3 bucks a lb, skinless.
here is the 12 lb one I picked up
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0049.jpg)
Cut it up into 4 pieces
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0050.jpg)
Cured 1 with 10.5s recipe for maple bacon but added a bit more maple syrup. Cured 1 with the basic salt, cure, and added Gunpowder. Cured 1 with basic salt, cure and 'Bama red rub. Cured 1 with basic salt, cure, dry mustard and honey.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0052.jpg)
Into the fridge for a week and I'll smoke them this weekend. The maple 1 with maple (surprise); the GP one with hickory; the honey with apple and the "bama red with Jim Beam. More pics to come.
You got me to drooling here Gus!! Cant wait to see how the different spices and wood combinations work out
Oh man oh man Gus you da man! ;D
WOW, thats gonna be awesome Gus :)
I keep telling myself I have to do one of these!
Thats all gonna so good, well all but the maple. ;D
Cant wait to see and here how they turn out for ya, the honey mustard sounds interesting.
Every time I've cooked with mustard, not bacon, the mustard flavor when away.
That sure did look like a nice belly. Can't wit to hear/see how your creations turn out.
It sure will be good to see the results of your labor of love...really looks good so far...