Makin' the bacon!


 
Derek Stapleton

Derek Stapleton

TVWBB Super Fan
I've done back bacon a few times and wanted to try something a bit different. So, side bacon it is! The 3lb slab cured in the fridge for 6 days with a dry cure of salt, brown sugar and a touch of Prague #1. Once it was rinsed, it sat uncovered in the fridge for another 12 hours. On smoking day, I gave it a dusting of maple pepper, a blend of local maple sugar and cracked black pepper and gave it some smoke until it 150 degrees internal.

Now I know why people say they will never go back to store bought bacon once they have had it made at home. Next time through I will skip the maple pepper rub - I don't think it really added much except for peppercorn halves falling all over the place while slicing!


Rubbed and ready to go!
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Smoked and ready to come off the WSM.
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Starting to slice - realized afer the first couple that to get a better meat / fat ratio I should slice in the other direction.
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Nice job, Derek. I personally never worry about which side I cut.....I pick on desired length. No breakfast table complaints yet!
 
Bob Correll said:
Picture perfect bacon Derek!
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I agree with Bob. That's a beautiful cut of belly to start with. The secret to bacon is that its so easy, don't you agree? Well, you're hooked now!
I can never decide which way to slice my bacon. Slicing it at the ends eliminates curling when cooking, so I usually do it that way.
 
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