Bacon Smoked With Oak Wine Barrels


 
James Lake

James Lake

TVWBB Emerald Member
Picked up 5 pounds of pork belly last Saturday

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Cut in half and rubbed with 1 Tbsp molasses each

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Then cracked black pepper

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The added a mixture of 1 cup of kosher salt, 1/2 cup each granulated sugar and packed light brown sugar to be split between the two

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The bellies were turned each day for a week, they produced quite a bit of liquid

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I used wine barrel staves in the WSM and kept the temp at 180

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Rinsed the bellies and applied additional pepper to one of the halves.

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The pork was on the smoker for about 3.5 hours until they hit a temp of 150.

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After I pulled the bellies I allowed them to cool to room temp and then vacuum packed and into the fridge over night

And hand sliced with a knife

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Roasted in the oven for 30 minutes and then finished on the CI.

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The bacon tasted very fresh and clean and everyone in the family enjoyed the taste.
 
Last edited:
Nice looking bacon James. Neat idea to use molasas. I noticed you did not use curing salt in your recipe. Do you not like it?

Regards,

John
 
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