[LostAbbott]

Originally Posted by OLS

Well, there is something to be said for being early, especially on a holiday weekend. BUT it is not good for the food in this case.
I smoked some bacon this evening, and on the bad side, I needed this ready for a friend tomorrow, so I pulled it a day or even
two early from the salting container, and I even pulled it early off the smoker. I smoked my last batch for 6 hours+ and it was
phenomenal. This won't be terrible, but it is a little flabby in terms of shrinkage that you like to see. It was cured with only
kosher salt and brown sugar for 2 days. It looked great when I cut it, and smelled as good, but again, flabby. Couple that with
the fact that the way I get this belly meat for now is cut into these sections you see here. NOT a full belly, which will tend to
make it a bit salty, since there are so many sides in contact with the salt...I DO like how it makes up in the pan, though, the half
slices or even third-slice size, makes it very easy to cook well.

BLABLABLA, and I also cooked a dozen chicken legs that I needed to finish in the oven, as the bacon needs to cook just below
actual cooking temps to smoke and not cook. AND NOW, pics............

Nice looking Bacon, How much a pound are you paying for belly out there in TN? I have so far only found it for about $4.50 a pound and that is a little ridiculous to me...