Bacon WSCG

[fedex]

15# Pork Belly cured with Morton's Tender Quick and Brown Sugar for 10 Days.



On Monday I took out of the fridge and gave it a good rinse.  Cut a few hunks off for a salt test.  It passed.



Crusted with fresh ground pepper and back to the fridge for a night of air drying.



Tuesday afternoon set up the WSCG.  Two scoops of Stub's and four chunks of Apple wood and started it at 200 deg (temp only rose 20 deg during the entire cook). Four hours and 15 min temp hit 140 deg.





Done.  Back to fridge to chill for the night.


Today slicing and packaging.  Got out the High Tech Cabela's  Slicer and Food Saver.



Bacon Mountain



Sizzle Test.   Pass



Packaging





BLT Test.  Pass!!!!!!!!!!



Thanks for looking.

[varekai]

You will need to send some to my house for the final test and I'll let you know if it "passes" my test, OK, Just send it, dont ask a bunch of questions, JUST SEND BACON!!!!!...LOL... Look's awesome though man, GREAT JOB!

[Travis]

NICE!


Sent from my iPhone using Tapatalk

[Bubblehead]

You're in luck!  I happen to be a Quality Manager, please send the entirety of your bacon for batch sampling.

[fedex]

You're in luck!  I happen to be a Quality Manager, please send the entirety of your bacon for batch sampling.

Only if you're a SOONER FAN.

[MikeRocksTheRed]

Bacon mountain!!!!!  LOL.  I love it.  Great cook and documentation.  This is some of the best homemade bacon I've seen.  I'll be out in SoCal on saturday for a week.  Let me know what day you can swing by Oceanside and drop of a bag for me!