It's Baaaaccccoooooonn!!


 

Dan C. FL

TVWBB Pro
Wife saw some good looking belly at Whole Foods. She said that it was meatier than the one I had gotten at Costco. As it just so happened, we ate the last of the bacon I had previously made over the holidays. This batch was a 7 day cure with Pink Curing Salt, brown sugar, and salt. Smoked at about 125* for 4 hours, then I broke the snake and stacked the coals and just let it go until it was done. Top smoker temp was 200*, bacon cooked to IT of 150*. Ok, this is the photo gallery, let's get to photos!

Cured and ready for the smoker:
1O215eYl.jpg


On the smoker:
mRLpfikl.jpg


Top shot, after 6 hours on the smoker:
DDXeOI5l.jpg


Finished side view:
6UAgsg7l.jpg
 
Oh, and I didn't slice it. I had to grill ribeyes for dinner as soon as I was done cleaning up the smoker. Forgot pics of the ribeyes. I'll break out the slicer this weekend and slice the bacon up. :)
 
Dan

That smoked bacon looks wonderful, post that sliced picture my friend.
 
Looks great!
I’m a bacon lover and that’s something I haven’t smoked on my WSM yet.
Definitely will be trying that soon!
 
Good stuff. Be careful: Pork belly multiplies. Case in point..... I now take two Ikea SS pot lid holders (that accordian) and get 12 (yes, 12) hunks of pork belly into my 18.5" at one time. Approx. 30 lbs. of bacon. My family loves it for holiday gifts.
 

 

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