Labor Day Bacon (pic heavy)

[Grouperman941]

I started this last week. This is Red Wattle pork -- the first time I have tried anything with such 'fancy' meat.

I just used Basic Dry Cure for 6 days, soaked for 45 minutes, rested overnight, seasoned with salt and pepper, and smoked (maple, 3 hours).















It is far and away the best I have made. The fat feels more like butter. It took on the cure flavor nicely, but the sweet pork taste really comes through. Also, I usually lose at least a pound of 'water' when I do bellies, but My yield was over 90% on these.

[NorthShoreMN]

Great job, I am preparing to smoke 40 pounds of belly that I got from Canada, just regular order no special breed.  Hope mine looks as good as yours when done.


Sent from my iPad using Tapatalk

[Grouperman941]

Great job, I am preparing to smoke 40 pounds of belly that I got from Canada, just regular order no special breed.  Hope mine looks as good as yours when done.


Sent from my iPad using Tapatalk

Thanks.

For what this cost, I could have smoked 40 pounds of the belly I usually get. I have not determined if it is worth it or not.

Good luck with yours.

[Saber 4]

Looks great, I've got to get back to making bacon myself.

[beefmann]

great  looking bacon

[meyer lemon]

Great looking bacon!!!  Like Saber, need bacon but waiting for Tennessee temps to drop.

[KyNola]

Beautiful bacon!