

Alton Browns recipe will be followed, except for the smoking. He uses a cold smoke and I am going to use a hot smoke. I feel that the hot smoke would be safer because nitrates are not used. Botulism is nothing to play around with. Peach wood is the choice of wood today.
The molasses added a dark color to these cured bellies. Three hours in the smoker was enough to bring these beauties to 150 degrees. One of my favorite things about making bacon, is the smell of the finished product cooling in the kitchen. The odor is intoxicating. I sure wish I had some ripe tomatoes. Tasting tomorrow, my tongue is still on fire from the Ribs from Hell.

4 comments:
You smoked THAT many bellies?
Boy, vacation is good for you.
Remember your blogging friends, hint, hint!
So how did it taste?
This weekend we are going to taste. A lot has been going on and the bacon had to go in the freezer.The Great White Hunter enjoyed his portion and has already placed a new order.
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