Bacon!

[blksabbath]

This was first attempt at makin bacon.  I got the pork belly from Costco.  Since I wasn't sure how it would work, I only did 2 of the 6 slabs...so maybe 1.5lbs.  I vacuum sealed and froze the rest.  It cured it for a week in the fridge using 50:50 sea salt and brown sugar with 2 tsp of pink salt, flipped the bag every morning.  Smoked with hickory for 5-6 hrs in my WSM at about 150*F.
Pretty impressed with myself.



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[JDann24]

Looks great. Have you've sliced it yet?

[Travis]

Cool man. What was your desired IT temp and how long did it take to reach it at your cooking temp?

Chiming in @varekai since he's looking to try


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[blksabbath]

I was think since it's already salt cured and you can fry it without smoking it, that the internal temp shouldn't matter.  The smoke is basically more curing.  I kept the smoker temp under 150 because I didn't want to start rendering the fat.  I want that fat to melt in the frying pan, not into the bowl of my wsm.


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[varekai]

@Travis , and @blksabbath , THIS is what i'm talkin bout!!  Love it!

[crowderjd]

You will love it...I did 18lbs of it in December.  If you're curious, Amazon has a good selection of meat slicers for under $100.  It made for even slices that fry up crisp.

[varekai]

a slicer is on my want list, fortunately I have access to a Hobart slicer where I work...but that also means I may have to share if my coworkers see it..LOL

[WNC]

Man that looks incredible!


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[captjoe06]

Whoa....
Thanks for the inspiration.

[kettlecook]

Looks fantastic. Pork belly and bacon is on my to do list for this year.


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[Love-a-Weber]

I have always wanted to try making bacon, I was thinking about Canadian bacon!

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