Bringing home the bacon!!!

[Sprinkler Fitter]

We are smoking about 30 lbs Friday morning, only ours will be Pork Belly Burnt Ends.

 

[gsganzer]

I smoked it at 165 for almost 12 hours, until it hit 155 degrees internal. It came out spectacular! I just finished slicing it and vac sealing into 1lb bags.

 

[gsganzer]

With dove season (a Texas annual ritual) right around the corner, I was looking up dove recipes and stumbled upon this really cool site. They had a recipe for German bacon that piqued my interest. I have a 5lb belly in the freezer, so I might try this.


German bacon recipe

 

[gsganzer]

I just put a 5lb belly in the cajun cure. I'll smoke it next weekend.

Next time, I'll venture out and try the German bacon cure recipe.

 

[domin]

Would you be so kind to share that recipe?

 

[FullMetalBucket]

My last batch. Cured, smoked and sliced

 

[gsganzer]

Would you be so kind to share that recipe?

Here's the Cajun bacon recipe. Unlike some of the other bacon cure recipes, I do not rinse this one off before smoking. After I finish the 7-10 day cure and pull it out of the bag, I put it in the refrigerator overnight on a wire rack, then smoke it.

Cajun Bacon Recipe

 

[Sprinkler Fitter]

My last batch. Cured, smoked and sliced

View attachment 4181959

You better start some more, that only looks like a few servings.