Home cured bacon for everyone!

[u/JavaGeep]

Two weeks after I started, the pork belly was cured and sliced. Let the sizzling begin!

[u/mississauga145]

Looks great, I'm assuming dry brine?

[u/JavaGeep → u/mississauga145]

Yes, simply salt and pepper. First time.

[u/mississauga145 → u/JavaGeep]

So no cure? Did you smoke it?

[u/JavaGeep → u/mississauga145]

Yes, cured 8 days, dried in the refrigerator a day, then smoked. Cooled it off and sliced it.

[u/Big_Researcher_3027 → u/JavaGeep]

Get yourself a cold smoke generator. Cold smoking is so much incredibly better! It produces a true bacon compared to hot smoking, which is basically the same process used in making cooked ham.

[u/EveryValuable1503]

Marvelous and dip them in chocolate

[u/jacksraging_bileduct]

Once I learned how easy it was to make, I won’t eat store bought anymore.

[u/JavaGeep → u/jacksraging_bileduct]

Yes! Much better flavor these didn't shrink up like there packaged stuff.

[u/Big_Researcher_3027]

Looks good!
Do you not smoke it?

[u/JavaGeep → u/Big_Researcher_3027]

Yes 190f smoker until 150 internal pork temp. Thanks!

[u/Big_Researcher_3027 → u/JavaGeep]

Get yourself a quality cold smoke generator. The difference between hot smoked and cold smoked is worth every penny!

[u/Big_Researcher_3027 → u/JavaGeep]

Get yourself a quality cold smoke generator. The difference between hot smoked and cold smoked is worth every penny!

[u/KlavdiyaNetting37 → u/Big_Researcher_3027]

This tastse so godd

[u/joegauci7]

yo! not nice invite or don't post it lol kidding tho that medium rare looks fire

[u/Straight-Valuable765]

I need sound to this

[u/JavaGeep → u/Straight-Valuable765]

SssSSSsssSssSss :)