My First Dance With Homemade Bacon

[Benji Chong]

Had 3 bellies, so used the amazing ribs bacon tutorial and made the 3 bacon flavors that are on the page. Cured for 7 days, flipping every day, then rinsed and threw on the smoker until 150 IT. Threw in the fridge to harden and the sliced! Good Lord this is some good stuff! Can't wait to do it again!

 

[Craig Alumbaugh]

It looks like your a pretty good dancer Benji, nice job

 

[Cliff Bartlett]

Looks like a perfect "10" to me Benji. Great job.

 

[Zac_Callier]

My only regret...is that I didn't eat bacon yet today. Beautiful looking bellies!

 

[Barb D]

WOW!!! Benji that looks awesome.

 

[JRAiona]

Outstanding job Benji. Well done. Dance on.

 

[ChuckO]

That bacon looks fantastic. I'd be all over that

 

[Benji Chong]

Thanks everyone! My wife and kids have been killing the bacon the last few days. I love how it tastes.

So the way i understand it from my search on the interwebz, the way i made bacon produces more hammy texture bacon rather than the wrinkled up crispy bacon that i'm used to from store bought. Is that because of the wet cure vs dry cure? And cold smoke vs hot smoke?