smoking bacon

[peajay]

new to smoking bacon any ideas on what i can add for flavour i'm using mortons tender quick. also which is better dry cure or wet brine
   thanks for any help
     peajay

[jaeger]

Welcome to the forum peajay!
I usually use a brown sugar cure.
I usually dry cure bacon for seven days. Don't worry if the container shows purge/juice from the meat as it is curing. When ready to smoke rinse off really well with cold water and then soak in fresh water for at least one hour.
Smoke for 2-3 hours and take to an internal temp of 142F. Cool well and it will slice easier.






<font size="4"><b>Doug</b></font id="size4">

[MallardWacker]

PJ,

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SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[peajay]

thanks for the reply guys. i did rub some buckwheat honey on the pork as well, i'll let you all know how it turns out.

  peajay

[Phone Guy]

Check this link.. http://susan.rminor.com/forums/showthread.php?t=27

Its my favorite.

[sunny2000usausa]

hi, welcome to the forum:
I am also new to smoking.  I used the brown sugar cure, wet brine and it turned out excellent. [:X] [^] Sorry guys for not getting back with you all. [V] Alot of things have happen since I last talked.   I will update in alittle bit.   Will find out in about ahour or so if daughter will have baby early or not (maybe today). [?]
Good luck on the bacon [:)]Sunny