OK time to start the curing process for bacon. Where do I find ten points recipe for curing the bacon. Is it best to cold smoke or hot smoke when I ready. Going to start with a 5 pounder pork belly. Of course thanks in advance for all the tips you guys give. I have apple pucks on order so that's what I will be using. Temps and times as always sure help. Can't wait to taste the cheese I did yesterday, I will be opening up some chedder Xmas morning
You can find the recipe here http://www.susanminor.org/forums/index.php, I hot smoke to an internal temp of 140-145 so it is fully cooked if I want to snack on it, even though I still fry it up when I use it. When you get it done and start to cook it up use a lower temp on your pan so the sugar doesn't burn on the bacon. I bet you like your Christmas cheese. Other's with more experience will be along to chime in with their expert advice soon.
ok found it . Now the fun begins!!