Bringing home the bacon!!!

   / Bringing home the bacon!!!
  • Thread Starter
#92  
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.
 
   / Bringing home the bacon!!!
  • Thread Starter
#93  
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
 
   / Bringing home the bacon!!!
  • Thread Starter
#94  
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.
 
   / Bringing home the bacon!!! #95  
Would you be so kind to share that recipe?
 
   / Bringing home the bacon!!! #96  
My last batch. Cured, smoked and sliced

IMG_1002.jpeg
 
   / Bringing home the bacon!!!
  • Thread Starter
#97  
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
 

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