LMichaels
TVWBB 2-Star Olympian
Well, I decided to make some bacon. I scoured the net. All different kinds of things. Wet, dry, cold smoke, warm smoke. Made my head spin. So I bought a pork belly at Costco. Trimmed off silver skin and cut it into 4 equal pieces. Made a dry rub. 50/50 coarse kosher salt and brown sugar and one more 90/10 Coarse kosher and brown sugar. Don't know what ratio it is. I just put each piece in it's own bag, put enough rub on each to cover and rub it. All labeled and put in fridge. They will be there for a week (or at least until this weekend). They'll then go into Big Z at 160 until internal is 140 after rinsing and drying.
I will report back. Hoping for good weather no rain
I will report back. Hoping for good weather no rain