Gary H. NJ
TVWBB Platinum Member
And I made it myself. Thanks to all who inspired and offered advice: Jeff, Kevin, Bob. Heck, everyone on the site. It seems there is a lot of bacon posts lately. No wonder; it's so darn easy! I used this simple brine recipe. I started with only 5 lb of pork belly, so I halved the recipe. Having heard that it can get too salty, I brined for two days only, then let the belly dry in the frig for a day before smoking: some hickory and apple for two hours at 250 to internal temp of 150. That was last night. Tonight had a late dinner of bacon and my wife's home-made deep dish apple pie. To be truthful, her pie was much prettier, but here are the bacon pics. Thanks for looking.
If you haven't made bacon yet, get started. You do need the pink curing salt, a big (2.5 gallon) tupperware and a food scale that measures grams ($19 at BedBathBeyond) or Amazon.
If you haven't made bacon yet, get started. You do need the pink curing salt, a big (2.5 gallon) tupperware and a food scale that measures grams ($19 at BedBathBeyond) or Amazon.