Bacon, bacon, bacon

[GusRobin]

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


Cut it up into 4 pieces


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.

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.

[Tenpoint5]

You got me to drooling here Gus!! Cant wait to see how the different spices and wood combinations work out

[TestRocket]

Oh man oh man Gus you da man!  ;D

[Keymaster]

WOW, thats gonna be awesome Gus :)

[DTAggie]

I keep telling myself I have to do one of these!

[OU812]

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.

[jiggerjams]

That sure did look like a nice belly. Can't wit to hear/see how your creations turn out.

[ghost9mm]

It sure will be good to see the results of your labor of love...really looks good so far...