Originally Posted by john pen
So, share with us the bacon on the WSM process...
I started with 8-9 pounds of meat which I cured in liquid in a plastic container in the frig for 14 days. The cure was:
0.5 package of Morton's Tender Qiuck (one half package equals one lb.)
1.5 cups of maple syrup
.5 cup of molasses
.5 gal of apple cider
.25 cup of coarse ground black pepper
I didn't have to add any water to cover the meat. I turned the meat every 3 or 4 days.
At the end of 14 days, I rinsed the meat multiple times in cold water and soaked it in cold water for 24 hours changing the water frequently. Then I patted the meat dry and rubbed to taste with more coarse black pepper. I let it set at room temperature until it got that glazed look (pellicle), about 1.5 hours. I smoked it at a dome temperature of 200 until the meat reached an internal temp of 140. This took about 5 hours with my weather conditions -- ~25 degrees and snowing. I started with 3/4 of a chimney of lit coals and never added any more. I used 5 fist sized chunks of hickory, 2 right off the bat and 3 later on. Then it was slice, fry, and vacuum pack the rest. I use boneless butt for buckboard bacon and loin for Canadian style.