First attempt at curing and smoking my own bacon… : FoodPorn
Thanks! For this one (I did 4 several types of treatments out of a 10lb red meat abdominal), I simply did a vintage treatment of one/2 cup kosher salt, half cup brown sugar, and 1 tbsp of black pepper. Let it treatment for roughly 7 days and then smoked it over applewood at 180° for roughly 2 hours till the interior temp hit 150°. I even have a maple brown sugar, a cocoa coffee, and a chipotle brown sugar that I can be smoking this night after paintings.