CB cure time?

[Habanero Smoker]

I know I asked a lot more then you have when I first started. :)

[smokeNcanuck]

Well the CB turned out really well, Thanks Habs for all the help!! I will be making more in the future for sure.
If you have not made any of this stuff yet, GET ON IT. ;)
Hear are some pics because we all like to look! :D

After six days curing. Tied and ready for smoke.


after smoking and 2 days rest in fridge.



sliced and ready to get in my belly!

[Habanero Smoker]

The CB looks real good. Great job.

[moodyfisherman]

smokeNcanuk.....can I ask what cure method you used....wet or dry, brand or published dry mix?? want to try this for myself...thx

[smokeNcanuck]

Moody, sorry I just saw this.  I used a dry cure, following Habs recipe from the recipe site.
I have used it twice with very good results both times!  Hope this helps ya out.

[moodyfisherman]

smokeNcanuck.........thanks....I finally used the maple dry cure from my butcher and my CB turned out killer, but without a digital scale had to portion out with the right size shot glass to the closet proportion of ounce to pound of meat measurement as Hab suggested (Thanks Hab) ...will have to tie the next batch up like you did as the (flat) bacon just does not look like what you would normally see...it is a mental thing but round CB it visually more appealing.

[smokeNcanuck]

Glad it turned out for ya!!
No pics???

[KevinG]

That's some good lookin bacon.