Neighbor gave me a small pork roast, to little to make pulled pork and I am not an oven roasted pork fan... so I rubbed it down well with bacon cure inside a vac bag. Ran it by the Foodsaver to pull all the air out then into the fridge for 12 days. Smoked for 8 hours at 150 degrees, then back into a bag to rest for 2 days before I had time to slice it.
Final product
yer makin me Hongry! when will the eggs & biscuits be done?
No doubt. That looks phenomenal. Never tried curing my own bacon but it looks like a good thing for me to study up on, hows it taste?
That stuff makes the best BLT's! Slices cover the toast!
Taste is a cross between ham and bacon, saltier than a ham but good stuff!
Mary - What did you use for the cure rub?
Being human is not for sissies.
I can almost taste it..specially sitting here on a Sunday morning drinking coffee and thinking about breakfast. It won't be the same but I'll fry some black label and grab a few eggs from the coop to do over easy here in a few. Pretty much on account of this threadI think I dreamed about bacon last night
I shouldn't come to this part of the forum . I have to try this !!
High Mountain Jerky Buckboard bacon cure, decent, needs more sugar next batch, maybe some local honey...
You've reminded me that it is getting to be bacon season. It's been too warm to cold smoke but cooler weather is approaching. I still need to finish building my cold smoker so that I can take advantage of it this winter.
Looks delicious.
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