I cured 50# of pork bell for 14 days, spent most of yesterday smoking them and the sliced and vacuum sealed for about 3 hours today. It’s a labor of love but definitely worth it.
Here is the first half.
Attachment 12497
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I cured 50# of pork bell for 14 days, spent most of yesterday smoking them and the sliced and vacuum sealed for about 3 hours today. It’s a labor of love but definitely worth it.
Here is the first half.
Attachment 12497
BLT! Yum!
Do you have my address?
Oh my, something new to try!
Absolutely worth it Trav. Anyone who has not tried homemade or uncured fresh bacon has missed out.
Will
You couldn't make a BLT with that Johnboy .... it's not CANADIAN bacon. ;)
Looks delicious. Did you make any adjustments to the recipe from the last one?
I did, more black pepper and replaced the white sugar with brown sugar. I like this a little better.
Ya' can't go wrong with bacon and brown sugar!