Makin' Bacon

[Andy Erickson]

Did two pork bellys on the WSM using the hanging rack. Cured, smoked, sliced, packaged and put in the freezer.

 

[Rich Dahl]

Looks good, Barb and I do the same, can't beat homemade bacon.

 

[Randy]

looks great

 

[Cliff Bartlett]

Great job, start to finish Andy. Love that color you got on your slabs. I'm going to hang mine next time also.

 

[Dustin Dorsey]

Ok, I've gotta pork belly and the freezer and I'm going to have to make some bacon. Your's look phenomenal!

 

[Mike Freel]

Looks great. Currently I have a pork belly curing and will smoke it this Friday. Home made bacon is the BEST.

 

[Phil Perrin]

Wow. Yours looks almost as good as mine!
Just kidding, that's some good looking bacon!
Can't beat the taste of home made bacon!

 

[Jesse K]

Wow! That bacon looks great. You have me intrigued because I saw pork belly at Costco but wasn't sure how to go about making it.

How did you know how much charcoal to use? Trial and error I assume or did you follow a recipe? Thanks in advance!

 

[Timothy F. Lewis]

Jesse, look at Brother Bob Correll’s bacon thread in the “charcuterie” sub heading.
It will make you really get on the BBBBacon train!
Jump on!

 

[Andy Erickson]

Wow! That bacon looks great. You have me intrigued because I saw pork belly at Costco but wasn't sure how to go about making it.

How did you know how much charcoal to use? Trial and error I assume or did you follow a recipe? Thanks in advance!

Just kind of know by now. Can't really mess this up though. Anything between 120 and 220 will work just fine. I was shooting for around 150 and just let it smoke until the fire went out and that is what happened. With only a few coals lit and using the snake method, the smoker never gets too hot. Also used a full water pan.

 

[Barb D]

Man that looks awesome. Like Rich said nothing like home made bacon.

 

[BrianCal]

I have to try this someday, it looks fantastic