Bob Correll
R.I.P. 3/31/2022
This was the set up in my 18" WSM, using the ring from my 14".
Pecan wood for smoke.
About 2 lbs. worth, cured 7 days with Morton's Tender Quick.
Rubbed with a 6 to 1 ratio of raw cane sugar to cinnamon right before smoking.
This was 5.5 hours later, total smoke time 7 hours.
Smoker temps held at 140 to 150.
Sliced.
Breakfast.
Cured pork belly + a kiss of smoke + a hint of salt + a little sweetness + a touch of cinnamon = mighty tasty bacon.
Pecan wood for smoke.
About 2 lbs. worth, cured 7 days with Morton's Tender Quick.
Rubbed with a 6 to 1 ratio of raw cane sugar to cinnamon right before smoking.
This was 5.5 hours later, total smoke time 7 hours.
Smoker temps held at 140 to 150.
Sliced.
Breakfast.
Cured pork belly + a kiss of smoke + a hint of salt + a little sweetness + a touch of cinnamon = mighty tasty bacon.