First time mak'n bacon.
Last week trimed the fat of a pork belly & added it with cure, pink himilayan salt, ground pepper, real maple syrup, brown sugar and water to a plastic bag .
Here's the bacon after a week in the cure & seasonings
Had a bunch of wild cherry, so that's what I used. Pulled the bacon off the smoker when the internal temps reached 150dF. The maple & sizzling fat smell coming off the bacon was nothing short of heavenly. When it cools, I'll slice it & make a BLT.
Last week trimed the fat of a pork belly & added it with cure, pink himilayan salt, ground pepper, real maple syrup, brown sugar and water to a plastic bag .
Here's the bacon after a week in the cure & seasonings
Had a bunch of wild cherry, so that's what I used. Pulled the bacon off the smoker when the internal temps reached 150dF. The maple & sizzling fat smell coming off the bacon was nothing short of heavenly. When it cools, I'll slice it & make a BLT.
