Chris Lynch
TVWBB All-Star
First I'd like to thank Bob Correll, Kevin the BBQ guru and the Academy.
Jerky dried and marinated for about 3 days
4lbs of pork belly cured for 7 days
Onto the smoker with a few small chunks of "Pennslyvania Fruitwood". I have never heard of it but it is really mild wood. I had to put the jerky on the bottom because the racks I had chosen wouldn't fit with the curvature of the lid. And I didn't want any of the bacon fat rendering onto the jerky...somehow I don't think that should be so wrong? But anyway, I didn't want to ruin the drying process of the jerky
bacon is done! Took a little longer than I thought. I kept the target temp around 170-180 so the jerky wouldn't cook
Jerky is done. It took a lot of rotating to get the drying process even
Bacon! I really need a slicer. The cutting process proved to me more difficult than I thought.
I should have posted a pic of the bacon egg and cheese on an everything bagel...
I will say this about homemade bacon...do it!
Jerky dried and marinated for about 3 days
4lbs of pork belly cured for 7 days
Onto the smoker with a few small chunks of "Pennslyvania Fruitwood". I have never heard of it but it is really mild wood. I had to put the jerky on the bottom because the racks I had chosen wouldn't fit with the curvature of the lid. And I didn't want any of the bacon fat rendering onto the jerky...somehow I don't think that should be so wrong? But anyway, I didn't want to ruin the drying process of the jerky
bacon is done! Took a little longer than I thought. I kept the target temp around 170-180 so the jerky wouldn't cook
Jerky is done. It took a lot of rotating to get the drying process even
Bacon! I really need a slicer. The cutting process proved to me more difficult than I thought.
I should have posted a pic of the bacon egg and cheese on an everything bagel...
I will say this about homemade bacon...do it!
