I made the cracked pepper bacon and 10.5's maple bacon.
http://forum.bradleysmoker.com/index.php?topic=29321.0
Starting weight pepper:4 lbs 4 oz; maple:4 lbs
(http://i805.photobucket.com/albums/yy339/ratherbboating/bacon%2011%20aug/pepperstart.jpg)
(http://i805.photobucket.com/albums/yy339/ratherbboating/bacon%2011%20aug/maplestart.jpg)
After sitting in the brine for a week;
(http://i805.photobucket.com/albums/yy339/ratherbboating/bacon%2011%20aug/pepperoutoffridge.jpg)
What to do while the smoker is going, some abt's (second time this week).
(http://i805.photobucket.com/albums/yy339/ratherbboating/bacon%2011%20aug/abt.jpg)
Out of the smoker. Got to keep the cook happy while smoking with a cold one.
(http://i805.photobucket.com/albums/yy339/ratherbboating/bacon%2011%20aug/outofsmoker.jpg)
The black pepper sliced.
(http://i805.photobucket.com/albums/yy339/ratherbboating/bacon%2011%20aug/peppersliced.jpg)
The maple,
(http://i805.photobucket.com/albums/yy339/ratherbboating/bacon%2011%20aug/maplesliced.jpg)
All packaged up and ready for the freezer.
(http://i805.photobucket.com/albums/yy339/ratherbboating/bacon%2011%20aug/finished.jpg)
And of course the money shot this morning (the bacon cooks dark color), with fresh free range eggs.
(http://i805.photobucket.com/albums/yy339/ratherbboating/bacon%2011%20aug/breakfast.jpg)
The pepper bacon was not as sweet as the maple, but that was to be expected. Both have a good taste. The end weight on the pepper was 3 lb 7 oz and the maple was 3 lbs 5 oz.
Looks excellent!
Good Looking finished product!!
Nice bacon.
From your first two photos, it looks like the cure was not evenly applied. You should have the cure evenly spread, and even the edges should be coated.
Oh yeah, good lookin' pork.
Looks gooood
Real good looking bacon!
The first two photos where just show-n-tell, I applied the dry ingredients all over the meat and press it in before putting to rest in the refridge (and added the maple to maple bacon).
http://forum.bradleysmoker.com/index.php?topic=29321.0
One of the problems I had was that the baggies would not seal ( bent it one time and would not re-seal after that) and I had to fold the extra around the bacon each time I turn it over to keep from spilling out.. Any suggestions as to what brand to try?
If I am using 1 gallon bags, my favorite is the Ziploc double zipper freezer bags. They seal easily, and have a tight seal. If I am using 2 gallon bags, I generally have to get the store brand, I usually can't find a brand name that makes 2 gallon bags, but I make sure they are freezer bags. With any bag, I place them in a container or rimmed cookie sheet to catch any leakage.
Looks great!!