It's Baaaaccccoooooonn!!

[Dan C. FL]

Wife saw some good looking belly at Whole Foods. She said that it was meatier than the one I had gotten at Costco. As it just so happened, we ate the last of the bacon I had previously made over the holidays. This batch was a 7 day cure with Pink Curing Salt, brown sugar, and salt. Smoked at about 125* for 4 hours, then I broke the snake and stacked the coals and just let it go until it was done. Top smoker temp was 200*, bacon cooked to IT of 150*. Ok, this is the photo gallery, let's get to photos!

Cured and ready for the smoker:

On the smoker:

Top shot, after 6 hours on the smoker:

Finished side view:

 

[Dan C. FL]

Oh, and I didn't slice it. I had to grill ribeyes for dinner as soon as I was done cleaning up the smoker. Forgot pics of the ribeyes. I'll break out the slicer this weekend and slice the bacon up.

 

[Cliff Bartlett]

Good looking slab of goodness there Dan!

 

[Rich Dahl]

Nothing better than homemade bacon and yours looks fantastic.

 

[JeffG]

Dan

That smoked bacon looks wonderful, post that sliced picture my friend.

 

[Tony R]

Good looking bacon. It’s been a while since I made my own.

 

[James N]

Looks dang good.

 

[Dan C. FL]

Thanks everybody!! @JeffG I'll see what I can do when I slice it up this weekend.

 

[Barb D]

Nothing like home made bacon and man you nailed that one.

 

[Dave DaBomb]

Looks great!
I’m a bacon lover and that’s something I haven’t smoked on my WSM yet.
Definitely will be trying that soon!

 

[ChuckO]

Looks excellent! I need to cure up some bacon, thanks for the reminder

 

[Monty House]

Good stuff. Be careful: Pork belly multiplies. Case in point..... I now take two Ikea SS pot lid holders (that accordian) and get 12 (yes, 12) hunks of pork belly into my 18.5" at one time. Approx. 30 lbs. of bacon. My family loves it for holiday gifts.