Bacon w/pics

[Michael G. (Canada Mike)]

well, I made three hunks of belly into bacon. I cured for a full 7 days and dried for one. Only cure, sugar and salt. No flavours at all. They smoked for about 2.5 ho9urs till they reached 150. Mostly at 237 which is as low as I could get my WSM. The pork was bought at my local Chinese grocery.

here's me in my brand new TVWBB apron:

The bacon smoked straight, and I did nothing but close everything I could.

It ended up looking great.

and cooked up just fine.

Thanks to the board for all the help.

 

[Charles Howse]

Ummmmmmm!!
That looks great, good job.

 

[Jim Lampe]

Nice Work Mike!
And the apron is You!
hope you have shorts on behind that BBQApron

 

[Bill Comerford]

Noticed that you used Duct tape on your door, next time try alum. high temp foil tape. Just a suggestion.

 

[steve jordan]

Looks Good!

 

[Michael G. (Canada Mike)]

Definitely shorts under there. Jim. Wouldn't want the neighbours to panic! And, Bill. thanks for the tip - I'll look for it.

FWIW, the temp, with everything closed tight and the door ducted, the lowest I could keep it at was 237. Perfect for ribs, but a bit high for bacon. Of course, when I do ribs, it will be a different story!

 

[Trev]

The bacon looks good, Mike.
+1 w/the Chinese grocers, they seem to consistently have the best prices for pork belly. From what I understand they often use it as a main course meat, cubed and stir-fried.

 

[Bob Correll]

Fine looking bacon Mike!

Reminds me, I have a jowl, and some belly in the freezer, I need to get busy.

 

[Wolgast]

Looks really good Mike..Reminds me i have to do another batch soon.

 

[Michael G. (Canada Mike)]

Speaking of all this... is there anything clever to do with bacon rind after it's been cut off?

 

[Trev]

You can make chicharrones Mike. They cook pretty fast so you have to watch them. Great with beer on a hot day! There's quite a few vids on youtube that show you how. It's pretty easy.

 

[Dave from Denver]

Mike, bacon rind makes a great addition to a pot of beans or stock for smoky gelatinous unctuousness.

 

[Scooter B]

Looks great... Was a bit concerned about the lack of pants as well!

As for the rind, if you take if off BEFORE you smoke (which I would recommend) really all you can do is make pork rinds. Not everyone's cup of tea but great salty snack with a couple dozen cold ones.

I'm likely doing some bacon again soon but given the high temp outside I know it will be a struggle to keep temps down. I may fill the water bowl and freeze it. In the winter I had some fantastic results with -10 C or lower outside temps. Got a good 5 hrs of smoke on one batch.