Can You Handle More Bacon?

[Joel Kiess]

Finally found some pork belly - or as the asian market labelled it 'pork bellie' see the start here

And here's the finish:

Out of the smoke

Peek inside

Test Slices in the pan

Sliced and ready to stow away for breakfasts to come

(I did NOT slice by hand - I have a little electric meat slicer)



It was good, tastes like bacon! Looking forward to more attempts.

 

[Jon Des.]

Looks like you're on the right track. Pretty soon this board is going to cause a nationwide overage of pre-packaged bacon and pork belly prices will come down.

 

[Dave O]

Very nice Joel

 

[Mike Coffman]

Excellent looking bacon Joel!

 

[Gary H. NJ]

Was this your first bacon Joel? It looks fantastic and I'm sure it's completely addicting. Congrats!

 

[Kim Drana]

Bacon! Bacon! and More Bacon! Perfect

 

[TOM BAUER]

Looks great!! did you follow a particular recipe, or just wing it from the other posts?

 

[Len Dennis]

Everything tastes better with bacon!

 

[John Solak]

great looking bacon!!

 

[Joel Kiess]

Gary - yep first time; I've been wanting to do it for quite a while.

Tom - followed Bob's directions for Bacon Made Easy - I did add some brown sugar and pepper. I put it in the cure Sunday and took it out Friday night and let it dry over night.

Contrary to what you might think, every grocery store in Iowa does NOT carry big hunks of pork belly. I'm sure I could have ordered it, but I like a quest, so I just kept my eyes open.

Thanks to everyone!

 

[Timothy Hoffman]

Joel that looks like perfect bacon! Usually most people smoke it at too high of a temp and cook it on the smoker. It looks like you kept the temp nice and low.

 

[Arwin]

Well, thanks for this post! Made me decide to make some bacon too

 

[Jim Lampe]

I have a little electric meat slicer

i need one of those
Great Lookin' Bacon Joel!