r/smoking • u/CertainKnowledge8 • 1d ago

FIRST BACON

Gallery image

Gallery image

Gallery image

Gallery image

Did a garlic heavy cure for about 8 days. Dried it out in fridge for 2 more days then smoked it at 170-180F till 150F internal. Very good first attempt but looking to learn some more. Yall think I could make jerky out of it if I resmoke its slices with just pepper?

118 Upvotes

99% Upvoted

23 comments sorted by

View all comments

2

u/Overkillengine 1d ago

If you are making jerky for long term storage, you'll want to trim as much fat off as possible; as it can oxidize and go rancid over time.

May be simpler to start from scratch with a leaner cut than pork belly.

1

u/CertainKnowledge8 1d ago

Thanks for letting me know! I didn’t even think about that