9 lbs of Cured/Smoked Bacon

[Luke P]

Cured for 10 days, smoked for 6 hours with apple wood, chilled, and sliced. Enjoy the pictures. Wish I could post how good it smells and tastes for you! Here's original post on curing process. http://tvwbb.com/showthread.php?57286-Cured-a-whole-belly-10-days-til-smoke!

 

[Dwain Pannell]

Nice use of the rib rack. Looks great!

 

[James Lake]

Great job! Bacon is still on my bucket list and I can only hope that mine will turn out as good as yours.

 

[Jim Lampe]

Excellent!
EXCELLENT!!
EXCELLENT!!!

Wish I could post how good it smells and tastes for you!

Luke, use the NEW option Chris installed last night: The Scratch n' Sniff button.

 

[JeffG]

Luke that bacon looks phenomenal. Dam the scratch n' sniff button link above doesn't work.

 

[Cliff Bartlett]

Excellent looking bacon Luke. At least you won't have to buy any for a week or two!!

 

[J Brouwer jezza]

That's some nice lookin bacon right there !!!

 

[TonyUK]

^^^^
Wot everyone else said. Spot on!

 

[ChuckO]

That's some WOW bacon if ever there was

 

[pj lietz]

Oh man that looks good! I must do some more bacon soon.

 

[John Solak]

Fantastic looking bacon, I'm envious!!!

 

[Bob Correll]

Super looking bacon Luke!

 

[Jason Noble]

Time for some BLT's! Nice work.

 

[Todd Phillips]

well done boss.

 

[S.Six]

Yeah! Bacon!

 

[Bill Schultz]

That looks freakin outstanding Luke, you need my address for the shipment or you got it ))

 

[Chuck Dugas]

I follow Bob Correll's recipie (7 days) I wonder how different the taste would be by going 10 days??? It sure looks good !
Thanks for sharing Luke.

 

[Vic]

DAMN!! (Drops the Mic and walks off the stage)