.

I went with coconut sugar, black coarse pepper, onion powder and pink salt.

FMB did you drain the juice everyday?

Wow! Making your own bacon. Never heard of that before. How adventurous.

A very good read.

I thought when I saw the title you actually had to slaughter your own pig first. :D

This is my first time. I've done my fair share of researching, more tips the better.

I actually do that, we raise and slaughter all our own meat

No, the water the fire pulls fr the Nelly becomes a pseudo brine. Flip every other day.

I drained it yesterday, so I'll let it sit for the next 7-8 days in the juice.

Nice.

Homemade bacon
 

Bacon has cured for 8 days. On the smoker as we speak.

http://uploads.tapatalk-cdn.com/2016...cddbfd89ab.jpg

http://uploads.tapatalk-cdn.com/2016...fe6b7bba34.jpg

Popped them in the fridge to chill. It'll make it easier to slice. I got the internal temp up to 160.


Sent from my iPhone using Tapatalk

TRY IT WHILE IT'S WARM!

http://i.qkme.me/3vn8ru.jpg

You know my fat ass took off a chunk lol. It's was damn good, might be a bit smokey though. I used hickory.

Trim all four sides of your bacon. Save 'em, use 'em sparingly (they're pretty great in carbonara). The edges are all really smoky.

I was able to separate 4 saran wrapped bacon servings with 9 slices in each wrap. I have about 3/4 of a sandwich bag full of bits and chunks. Can't wait to fry it up.

http://uploads.tapatalk-cdn.com/2016...5faec33ce5.jpg

http://uploads.tapatalk-cdn.com/2016...0b197c74ca.jpg


Sent from my iPhone using Tapatalk