I have been contemplating bacon for a few days now so I got a belly and got started. It was 14lbs cut in three. We worked a gig at a brew pub tonight that also makes a great cane sugar root beer. I replaced syrup/molasses with Abita Root beer. I do root beer glazed ham and sometimes pork loin/chops and it's great. The sassafras taste with the sweet and salty is amazing. I hope the bacon comes out the same way. I did one skin on, one skin off with the root beer reduction on two on them and used Mortons quick cure. I have Progues coming in tomorrow. The proportions I used were based on sconnyQ recommendations he posted in response to another thread. I'm going to use the Prouges tomorrow and figure out a good recipe then. May go pure Steens Cane Syrup but also contemplating the maple.
I have a number 3 with Auber PID. I'm sure I'll find plenty of ways to smoke clod smoke/vs hot smoke
I have a number 3 with Auber PID. I'm sure I'll find plenty of ways to smoke clod smoke/vs hot smoke