more bacon

[Peter Gallagher]

it was a bacon weekend. We did one savory and one sweet. Our belly comes from Carlton Farms in Oregon.

They were pretty fat, so we let them brine for 11 days.

Into the smoker...

about 4 hours later...

Slicing them up on Sunday morning -

 

[Bob Hunter]

Looking good Peter. I definately am in sore need of another bacon fest. PUlled the last from the freezer about a month ago and haven't had a chance to make some more.

 

[Geir Widar]

This must be the most brutal piece of pork belly I have ever seen.
I'd love to taste it.

 

[Gary H. NJ]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">This must be the most brutal piece of pork belly I have ever seen.
I'd love to taste it. </div></BLOCKQUOTE>
Utterly brutal. Great bacon Peter.