My first attempt at homemade bacon. It's a bit too salty and I used wayyyy to much pepper but it still has great flavor. I'll chalk it up a success.
looks good from here! I made some a while back, came out ok. The belly I got was kinda thin, have to find a thicker one next time. Dry or wet brine?
Thanks! It's definitely not terrible but I'll need to make some adjustments next time. Maybe add some maple sugar to offset the salt? It was a dry cure (7 days)
Guess so.......... Apparently, it's a thing I have missed- I live a sheltered life Smoked Ritz crackers - Google Search
Smokinpiney I am by no means a pro at smoking bacon at home but since Ive used this maple pepper recipe its turned out great. Dry brined for 8-10 days, flipping every day then washing it off very well and then adding a rub before smoking seems to be working for me. Maybe the maple syrup helps with the salt. My wife is sensitive to salt and hasnt found this to salty. Ive used this one over the last 4 times and its been spot on. Not sure how this link will show up but its the kamado joe smoked bacon on youtube. Heres some pics from my bacon that I smoked last week. https://r.search.yahoo.com/_ylt=Awr...ANu0kvDw/RK=2/RS=BrIH7HqWRXcr_jn0vqLbZxditV0-
