First Attempt at Bacon

[Jerome D.]

I finally got around to attempt making my own bacon, using the recipe from Steven Raichlen's Project Smoke. I started off with just a small slab of pork belly, not wanting to put a big piece at risk on my first try. After curing for 5 days, the pork belly was rinsed off, then allowed to dry uncovered in the fridge overnight. After smoking the bacon with pecan wood until an internal temperature of 150°F, I allowed it to cool, fried a few test slices, then sliced up the rest of the pork belly. It was a bit on the salty side, but overall not bad for my first attempt, as it still tasted better than conventional store-bought bacon. Thanks for stopping by!

 

[Ryan P.K.]

Looks good!!! BTW, you'll never buy store bought bacon again.

 

[TonyUK]

That looks good J. Well done mate.

Gonna try making my own bacon, but I will try and hold off on too much salt.

 

[Jason_D]

Looks outstanding!!! Homemade bacon is still on my bucketlist.

 

[Robert-R]

Good job. Say goodbye to store bought bacon.

 

[Barb D]

That is some great bacon and believe me you won't want to buy store bacon again.

 

[Rich Dahl]

Nice looking bacon Jerome. I have to watch my salt intake so I cold water rinse mine after the cure and then soak it three times for twenty minutes before I put on whatever I'm going to smoke it with and it comes out with just a slight saltiness. Might want give it a try.

 

[Dustin Dorsey]

Looks outstanding!

 

[Pat G]

That looks great Jerome. I really want to try making bacon, still a little intimidated, seeing your results might just push me over the top.

 

[Gary London]

Looks great. My bucket list keeps growing!

 

[JRAiona]

Great job Jerome.