Makin' Some Bacon


 
Bruce Bissonnette

Bruce Bissonnette

TVWBB Guru
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6.68lb. hunk fo pork belly all trimmed, came with the skin off.

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Dry cure made with Tenderquick, brown sugar, cracked black pepper and a little granulated garlic.

Now the wait begins.
 
Looking like some fine belly curing there Bruce!
Six+ pounds is a good chunk too...

what's the plan for Jr. in the corner?
 
Jim Lampe said:
Looking like some fine belly curing there Bruce!
Six+ pounds is a good chunk too...

what's the plan for Jr. in the corner?
Click to expand...

It came in the package with the belly, maybe use it as a test piece after smoking; or just fry it up after curing to see how the salt taste is.
 
I'm anxious to see the end results Bruce and I'm going to try this for the first time myself soon so I ordered this to have on hand at the ready.
 
It's BACON DAY......finally!



I set up the WSM with two charcoal baskets and filled the center trough with Chef Select briquettes. I left an empty spot at the end for about 8-10 lit coals. Using apple wood and 1 cherry chunk (mostly for color)



Put the belly on at 10am, WSM hanging right at 174℉. Going to take it to an internal temp of 147℉.



More updates and pics as they become available or as the news warrants.
 
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Finally finished, after 6 hours. WSM held at 170-185 all day. Finish temp 147℉, now into an ice bath for an hour or so then wrap and into the fridge overnight.
 
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