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Weber Kettle Club Forums
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Charcoal Grilling & BBQ
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SmokeFire bacon
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Topic: SmokeFire bacon (Read 301 times)
bbqking01
WKC Ranger
Posts: 1620
SmokeFire bacon
«
on:
April 27, 2022, 10:16:50 PM »
I bought a 10 lbs pork belly. Cut it into 1/3rds. Used Jess Pryles recommendation for a cure. Kosher salt, sugar, paprika, black pepper. Pink Curing salt. I added red pepper flakes to one of of them slabs. Cured for 12 days. Rinsed and patted dry. Back in the fridge for approx 24 hours uncovered. On the SmokeFire for 3 hours at 300 until internal reached 155.Removed and let cool. Repackaged to set in fridge overnight.slice and package tomorrow,
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Last Edit: April 28, 2022, 08:31:11 AM by bbqking01
»
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JEBIV
WKC Ambassador
Posts: 10686
Re: SmokeFire bacon
«
Reply #1 on:
April 28, 2022, 02:33:39 AM »
Nice, you make it sound so simple, I really want to do this.
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Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill
bamakettles
WKC Ambassador
Posts: 6058
Re: SmokeFire bacon
«
Reply #2 on:
April 28, 2022, 03:54:43 AM »
Cool process that I’d love to try….someday but I’d want to have a slicer first.
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bbqking01
WKC Ranger
Posts: 1620
Re: SmokeFire bacon
«
Reply #3 on:
April 28, 2022, 07:16:30 AM »
Once it firms up overnight it’s easy to cut. Granted a slicer does help.
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bbqking01
WKC Ranger
Posts: 1620
Re: SmokeFire bacon
«
Reply #4 on:
April 28, 2022, 08:11:12 PM »
And we had BLTs
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mattstaub
WKC Brave
Posts: 107
Re: SmokeFire bacon
«
Reply #5 on:
August 08, 2022, 03:13:49 PM »
Oh. My. God. 🥓
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OkieGirl
WKC Brave
Posts: 369
Re: SmokeFire bacon
«
Reply #6 on:
August 09, 2022, 11:42:27 AM »
YUM!
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michaelmilitello
WKC Performer
Posts: 4026
Re: SmokeFire bacon
«
Reply #7 on:
August 09, 2022, 06:12:47 PM »
Top notch!
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Easy
WKC Brave
Posts: 408
Re: SmokeFire bacon
«
Reply #8 on:
August 10, 2022, 01:46:01 PM »
Incredible, I love the color. The flavor must out of this world.
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Weber Kettle Club Forums
»
Cooking & Food Talk
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Charcoal Grilling & BBQ
(Moderators:
SixZeroFour
,
Cellar2ful
) »
SmokeFire bacon