Curing and smoking my own bacon

[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 …

[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]

Hell yes!!! Great job.

[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!!!!

[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]

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[gauit11]

Sorry, posted this in the wrong subject!


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[bbquy]

Those pizza's look delicious!

[mhiszem]

Everything is better with bacon. That much better when you make the bacon yourself.