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Title: 2nd try at makin bacon
Post by: huckaberry3 on December 21, 2011, 10:31:19 AM

Well I tried the same cure as in 1st post. This time I used 1 TBS per pound of belly, I then added about 1/4 cup of extra brown sugar. I let it sit in fridge for 5 days ( 1 day per pound). Rinsed and smoked ( i just used a hodgepodge of leftover pucks). chilled over night and we fried it up this morning.

IT WAS AWESOME

Thanks to all the people on the forum who provided information and helped. This forum is a great place

Title: Re: 2nd try at makin bacon
Post by: FLBentRider on December 21, 2011, 06:34:42 PM

Where's the pics?

I go 5 to 7 days.

Title: Re: 2nd try at makin bacon
Post by: huckaberry3 on December 22, 2011, 02:17:49 PM

i have never figured out how to post pics

Title: Re: 2nd try at makin bacon
Post by: FLBentRider on December 26, 2011, 06:02:12 PM

Quote from: huckaberry3 on December 22, 2011, 02:17:49 PM
i have never figured out how to post pics

Try this to get your pictures posted:

http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768

Title: Re: 2nd try at makin bacon
Post by: devo on December 26, 2011, 06:16:28 PM

Good job on getting the bacon done. Nothing like bringing home the bacon is there. And yes it's easy to post pic's just follow the link provided and you will be posting all your smokes

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: huckaberry3 on December 21, 2011, 10:31:19 AM