Looks amazing!

going to pick up 20 more pounds of belly tonight and start another curing session. I'll post up some pics if I remember lol. Thinking about trying buckboard bacon soon as well. That'd make a heck of a BLT

Right on. How much per pound is Cosco asking now?

2.79 or .89. Just got done with one belly.

Wow that's a great price. HEB has the same type of slab for around 8 bucks a pound.

finished up another batch last night.

Had to dig this out from way back!!!

Finally found some pork belly where we live and going to try my hand at Making Bacon!!

If the plain method turns out good I may try to make some jalapeno style next.

I made a batch following BuckRage's recipe and cold smoked it for 7 hours with hickory pellets. It turned out great, I'll never buy bacon from the store again. Will try to remember to post some pics.

I'm on day 3 of the cure and having a hard time not getting into it now!!!

RESIST at all cost! You can do it. Don't forget to chill it nice and cold before you slice it.

Just took the bacon out and made 4 thick slices...
OH MY GOSH!! I will never buy bacon again!!!!

Now to sharpen my knife and wait for the chill.

I spoke to butcher at HEB and he said all they need is a couple days notice to get the belly in. I'll be taking them up on that.

Just a note: I did not have brown sugar so I used regular sugar. The flavor was really good but I can imagine how that will effect the taste. Also, I'm going to vacuum seal the belly instead of just a ziplock bag.

I'll try to get pictures tomorrow and post them if I can.

Having photobucket issues.... little help!!!

If there is anyone willing to post the pictures for me I'd be indebted!

That's ok booger - I know first hand what it looks like. C'mon 2Beez time for you to make a slab there brother -

Darn, I'm ready to rip off my sleeves and say git-r-done
-d

PM sent. text that over amigo.

Thanks for the help 2Beez!

Would

Just some FYI:

Bacon cured for 4 and a half days using the recipe listed earlier. I could not wait any longer so there was no smoke added either. In the pictures you can see some expensive commercial thick sliced bacon I had on hand to comparison.... there was none!!

Next round of bacon will be rubbed down with pepper purée then cured.

Here is my contribution. Used BuckRage's recipe and did one slab with brown sugar and the other with maple syrup, cured for 14 days. Soaked in ice water for a few hours and fried a small piece to taste every hour until I reached desired saltiness. Cold smoked both slabs for nearly 8hrs (all night) with hickory pellets then let them rest in the fridge. Chilled them in the deep freeze for a few hours prior to slicing. The slicer made it a quick and easy job and sliced up all 10 lbs in a matter of minutes, then I got out the chamber vacuum sealer and sealed everything up. Did a few 1/2 lb packages so I can give them away to friends.

This bacon is amazing...it actually tastes like pork. Perfect amount of smoke. The color in the pics doesn't quite do it justice as I was taking them with an old phone and the camera definitely lost its edge. I will definitely be making more in the cold months.

Looks great gentlemen

Bringing it to the top for a bud in the office. That's right Scott - time for you to join the THF.

Time for you to make another batch is what it is Where you at Scott?

So far I've made regular, extra brown sugar rubbed, jalapeño, extra cracked black pepper and they've all been great.

Next on my list??? Taking suggestions

I've also smoked a couple a batches with hickory which taste great too!

I just finished a batch of Bourbon Brown Sugar, that was cold smoked with hickory for 8 hours. My favorite so far!