This is the first batch of bacon smoked in my Smokin It 3D Digital Wi-Fi
It was started with the 7 day cure on July 20th, but I just sliced it 20 min ago, due to being very busy with work in the summer.
I used 2 dry cure Recipes listed below
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Regular
100.00 grams Pork Belly
2.42 grams Salt
1.76 grams Sugar
0.50 grams TCM
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Low Salt/Low Sugar
100.00 grams Pork Belly
1.21 grams Salt
0.88 grams Sugar
0.50 grams TCM
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I cured the Pork Belly for 7 days in 2 gal zip loc bags, overhauling every day
I smoked at 150F for 2 hours, 175F for 4 hours, and 200F till done, using the APP
I pulled the bacon @ 145F after 6.5 hours of smoking.
I have always smoked bacon to 150F but it was way past my bed time, so I thought I would try something different.
I would like a little more smoke next time, but not too much, maybe using the same amount of wood, but splitting it up smaller would be the key, with the low smoking temps.
I think for my regular everyday bacon, (I eat bacon 🥓 almost every day)
I will go with a cure in the middle of the 2
Anytime I cure something, I use a ratio, and weigh everything very carefully