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Bacon WCSG


 
B

Bob Whitney

TVWBB Fan
Bacon WSCG

15# Pork Belly cured with Morton's Tender Quick and Brown Sugar for 10 Days.

On Monday I took out of the fridge and gave it a good rinse. Cut a few hunks off for a salt test. It passed.



Crusted with fresh ground pepper and back to the fridge for a night of air drying.



Tuesday afternoon set up the WSCG. Two scoops of Stubbs and four chunks of Apple wood and started it at 200 deg (temp only rose 20 deg during the entire cook). Four hours and 15 min temp hit 140 deg.



Done. Back to fridge to chill for the night.


Today slicing and packaging. Got out the High Tech Cabela's Slicer and Food Saver.



Bacon Mountain



Sizzle Test. Pass



Packaging





BLT Test. Pass!!!!!!!!!!



Thanks for looking.
 
Last edited:
That's some good looking bacon Bob. Funny that's the exact thing I did yesterday and Barb and I sliced it up this morning and vacuum packed it.
 
Great looking bacon Bob. Will be trying bacon very soon. Just got the curing salt in and need to get pork belly from Costco then will try for the first time. My oldest daughter told me to let her know when it is done. You and all the others who make their own bacon have inspired me to try it.
 
Great job on the bacon Bob it looks delicious. Like Rich said we did ours this morning and had to do a small test also. By the way the sandwich looks great.
 
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