**Bacon on the Pellet Pro 22" WSM**


 
Brian Moriarty

Brian Moriarty

TVWBB All-Star
Nothing special or unique here, just thought I'd share the process.

Berkshire Pork belly, Hi-Mountain Buckboard Bacon cure, sealed in pouches and cured for 9 days

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Rinsed cure, soaked and changed water 2x then air dried overnight.

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Pellet Pro Stacker for the 22" WSM, Apple pellets and used the Smoke cycle at 180* for 60 minutes.

Then kicked the temp up to 225* and added a 6" A-Maze-N-Tube with an Apple/Hickory pellet mix @ 3/4 full

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@ 3 hours to reach 150* internal

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Stay hungry!
 
Did you vacuum pack merely for convenience? 9 days is a long cure for belly, and I'm just wondering if a Foodsaver might cut the curing time down. I typically do 5 days for a wet cure and 6-7 for dry. It would be interesting to see what a piece of belly looks like in 3-4 days under vacuum.
 
That is some nice looking bacon. I use tenderquik and the High Mountain cure and I think I like the High Mountain because I don't have to add anything else to it!!
 
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