mhinchliffe
CJ-8 Member
- City
- W-S
- State
- NC
Just got the recipe for Pancetta about 3 weeks ago from my brother while visiting him in Oregon. Slightly different from bacon but very close. Waiting for the temperature to cool off a little here before giving it a tryTried my hand at curing and smoking my own bacon. Took about 10 days to cure in a salt and brown sugar mix. Then on the smoker yesterday to get to an internal temp of about 155°. Then sliced it and fried it today. I need to get better at slicing as some were thicker than others. But it is yummy.
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Looks great! I bought a cheap-ish slicer a couple years ago and will never go back to hand slicing. I made roast beef and sliced it for lunch meat and have used it for bacon a couple times. I'm ready for winter so I can cold smoke thing and stuff again.Tried my hand at curing and smoking my own bacon. Took about 10 days to cure in a salt and brown sugar mix. Then on the smoker yesterday to get to an internal temp of about 155°. Then sliced it and fried it today. I need to get better at slicing as some were thicker than others. But it is yummy.
Looks great! I bought a cheap-ish slicer a couple years ago and will never go back to hand slicing. I made roast beef and sliced it for lunch meat and have used it for bacon a couple times. I'm ready for winter so I can cold smoke thing and stuff again.