SmokeFire bacon

[bbqking01]

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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[JEBIV]

Nice, you make it sound so simple, I really want to do this.

[bamakettles]

Cool process that I’d love to try….someday but I’d want to have a slicer first.


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[bbqking01]

Once it firms up overnight it’s easy to cut. Granted a slicer does help.


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[bbqking01]

And we had BLTs


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[mattstaub]

Oh. My. God. 🥓


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[OkieGirl]

YUM!

[michaelmilitello]

Top notch!


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[Easy]

Incredible, I love the color. The flavor must out of this world.

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