2nd try at makin bacon

[huckaberry3]

Well I tried the same cure as in 1st post.  This time I used 1 TBS per pound of belly,  I then added about 1/4 cup of extra brown sugar.  I let it sit in fridge for 5 days ( 1 day per pound).  Rinsed and smoked ( i just used a hodgepodge of leftover pucks).  chilled over night and we fried it up this morning. 


IT WAS AWESOME

Thanks to all the people on the forum who provided information and helped.  This forum is a great place

[FLBentRider]

Where's the pics?

I go 5 to 7 days.

[huckaberry3]

i have never figured out how to post pics

[FLBentRider]

i have never figured out how to post pics

Try this to get your pictures posted:

http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768

[devo]

Good job on getting the bacon done. Nothing like bringing home the bacon is there. And yes it's easy to post pic's just follow the link provided and you will be posting all your smokes