1st Adventure with Pork Belly to Bacon


 
G

Greg Fountaine

TVWBB Member
9 day cure, salt/pepper/bay leaf/nutmeg/brown sugar, overnight in the fridge to dry out, on the smoker going with apple for the first one.

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Using Bob Correll's smoking approach - doing 6 hours @ 135 and bumping pit temp to 160 until the meat hits 140F.

Using the HeaterMeter for this event - :)
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Lesson learned - I had a terrible time controlling the temperature because I piled the charcoal and the wood. My smokers leak enough air and with only 6lbs of meat in the smoker, as soon as I added fuel it would want to spike, a couple times I put too much on and it got 20 degs over target. Should have used a ring of 2 or 3 coals width around the perimeter of the smoker and had the smoke wood on top lined up and let it progress along vs a pile. :(
 
For what it's worth, a couple weeks ago I did bacon on my 14.5 with temp controlled by CyberQ and was able to hold a perfect 135 indefinitely. I piled charcoal in just like normal, but had the top vent 90% closed. Worked like a charm, and the bacon was delicious! :)
 
Timothy F. Lewis said:
Rich, do you snake on the performer or the WSM?
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I usually do my bacon on my 18.5 WSM. I have done bacon on the performer and on both I use a snake. A two wide on the WSM and a three wide on the performer.

I also use a minion tin can start on the WSM if it's really windy, works a little belter with the coals burning from the center out in the wind.
 
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Rich Dahl said:
I usually do my bacon on my 18.5 WSM. I have done bacon on the performer and on both I use a snake. A two wide on the WSM and a three wide on the performer.

I also use a minion tin can start on the WSM if it's really windy, works a little belter with the coals burning from the center out in the wind.
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Thanks Rich!
 
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