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

[Brian Moriarty]

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

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

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

@ 3 hours to reach 150* internal

Stay hungry!

 

[Mike Cosgrove]

I want some sliced pics!

 

[Tony R]

Nice!!! Thats something I got to try..

 

[Svein]

I like your WSM-cam

 

[Jon Des.]

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.

 

[Brian Moriarty]

I want some sliced pics!

Got it!!

 

[Scott Waller]

That looks like some great bacon there. the slices look perfect. Where did you get the Berkshire Pork Belly from?

 

[Mike Cosgrove]

Got it!!

Thanks Brian, turned out perfect!

 

[TOM BAUER]

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!!

 

[Dave from Denver]

Nice rig, nice pork. Color me jealous.