The Texas BBQ Forum

This has been an adventure to get to this point. Ive had a fridge go out and lost a belly two days from the end of the cure, and set backs on making a cold smoker. Then I got a deal on a smoken tex I couldnt pass up. I cured up a belly doing a wet and dry cure. Today I smoked the dry cure with maple, the first photo is soaking to get the cure off of it.

the electric smoker called for 1/4 cup of wood chips. I laughed at this after what runs thru the stick burner.

Here it is about 2.5 hours into the smoke and my little cube just a smoking away

this is at the 150 deg internal all the sites said I have to take bacon to. For now its wrapped in plastic and in the fridge for the night and a run thru Mr. Slic-o-matic after church. I did learn a couple things I didnt dry it long enough that is what the white stripe came from, and I need to get a couple of those hook things to hang the bacon as I smoke it.

for the "hook things" I usually go to the home depot of equivalent, and get aluminum rods then shape as needed either for hooks, or rods with bends so I can hang various meats, sausage and such, Hope that helps you some.

spacetrucker wrote:for the "hook things" I usually go to the home depot of equivalent, and get aluminum rods then shape as needed either for hooks, or rods with bends so I can hang various meats, sausage and such, Hope that helps you some.

Never thought of that. Thanks

I have never hung mine to smoke it and it turns out pretty well Excellent end to a seemingly disastrous start!

Just going to post the finished product photos all here. It was a little salty but smelled like bacon when we fried it up the batch im smoking tomorrow will be pepper coated and smoked with Jack Daniels Barrel chips.

And it taste great I bet. I like dry cure best, less trouble to. I have hung bacon and smoked on racks. Can't tell a lot of difference. CF

How did the wet cured bacon turn out?

Txdragon wrote:How did the wet cured bacon turn out?

I should be slicing it up when i get home from work.

OK so I sliced and fried up a couple of test strips. Good bacon flavor might cut back a little on the wood chips next time. My frying photo doesnt resize for some reason but we all know what bacon in a pan looks like..

sparetimetoys wrote: we all know what bacon in a pan looks like..

You should make a pleasant assumption that nobody here has an imagination!!!