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Curing and smoking my own bacon

Started by bbquy, July 01, 2017, 09:41:40 AM

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bbquy

I started the process 1 week ago by mixing salt, curing salt, fresh ground pepper and sugar. Rubbed the 5 lb pork belly and put in a ziploc bag. Put in the fridge turning it once a day. Last night rinsed thoroughly then soaked in cold water for 2 hrs. Pat it dry and put on a cooling rack overnight in the fridge.
Today I'm smoking it at 175-180 degrees for 3 to 4 hrs until internal temp is 150 degrees.
The last pic is 1hr into smoking.






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MacEggs


Awesome!  Look forward to the sliced pics ....

I have only done back bacon / Canadian bacon.  Have not ventured yet into the belly ...
Q: How do you know something is bull$h!t?
A: When you are not allowed to question it.

bbquy

Thanks! Here's 2 1/2 hrs in.



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bbquy

Finished product! After being the fridge until tomorrow then I can slice it up and grill it. I'll post pics.




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fedex

1 Black Limited Edition Kettle & Wife Model #1962

BBQPacific

Looks great! Another one for the to do list.


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1buckie




That right there should be a calendar page !!!

Good Show!!!!
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

bbquy

Here's the sliced and grilled bacon pics!





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bbquy

Here are some wings I smoked up today.




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Easy

Both the bacon and wings look perfect, we'll done.

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Bertman

Yo got skill on the grill!! Yum


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gauit11


gauit11

Sorry, posted this in the wrong subject!


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bbquy


mhiszem

Everything is better with bacon. That much better when you make the bacon yourself.
WGA, Uline Green SJ, '95 Red M/T, '88 Red 18", '01 Plum SSP, Patent Pending Yellow