n00bs first bacon
n00bs first bacon
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n00bs first bacon
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Post #1 - July 24th, 2007, 4:17 amhowdy. so to make it short and sweet.
I got about 4 pounds of pork belly soaking in:
a gallon H20
about 8oz brown sugar
about 7 oz seasalt
1 clove mashed garlic
about 3 oz of maple syrup
a touch of hot pepper oil
a couple bay leaves
1/2 teas poon garlic powder
1 dry red pepper
just went in about an hour ago. planning to let it go for 4 days and then smoke it for 4-6 hours. apple hickory mix. this will be my third time using the WSM (hey. just got it last weekend) pointers and suggestions appreciated.
Cheers
D
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Post #2 - July 24th, 2007, 4:45 pmmmmn bacon. My only suggestion would be to look for recipes that call for large cuts of bacon as why not just let the store bought stuff do what store bought stuff does.
Then again curing your own bacon means no nitrates and what not so you would actually be eating healthy. But where is the fun in that?"Some knives can slice through a tin can and still cut a tomato. Alton Brown's knives can slice through a Pontiac, and still cut a tin can."
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Post #3 - July 24th, 2007, 5:01 pmYou might find a lot of good pointers in this thread
Best,
Michael