Pit Smoked Peppered Bacon

[Jim Lampe]

hung nearly 6 pounds of cured belly in the Weber Performer
equipped with the Cajun Bandit stainless steel 22.5" Stacker AND the rotisserie ring.

inside, i have a stainless rod running the length of the roti ring to hang the pork belly from...

...beneath the soon to be bacon is a Stubb's charcoal snake set to a 210º F temp inside "the smoker"...
Only hickory wood atop the coal for smoke flavour.

After the curing process, i heavily seasoned the belly with only (salt-free) Penzey's California Seasoned Pepper.

...and after 4½ hours, the pork hit 150ºF internally... so i removed it from the smoker.

Well, that was LAST weekend.
Today, i sliced it.
Instead of using my meat slicer, like i usually do, i used my cheap Cuisinart electric knife.
I think it did a decent job.

haven't tried any yet, but as soon as i complete this post, i'll fry up a piece or 5.

Thanks again for stopping by!

 

[Clint]

That is some FINE looking bacon.

 

[Rich Dahl]

Have to take your word for it Jim, can't see the pics.

 

[Jim Lampe]

Have to take your word for it Jim, can't see the pics.

hope it works now...
think i'll stop trying to post photos.

 

[Clint]

think i'll stop trying to post photos.

I vote no.

 

[Dustin Dorsey]

That bacon looks phenomenal!

 

[Len Dennis]

Pics look fannnnnntastic! Gotta do that one of these days

 

[JPowers]

Looks like heaven is shining down upon that divine swine!

 

[Enrico Brandizzi]

I love that sliced bacon !!

 

[Cliff Bartlett]

Bacon looks fantastic. Sure like that Stacker.

 

[Rich Dahl]

I can see the pictures now and boy do they look great! Nice slicing there even with an electric knife. Never done a slab with just Penzey's Cali Seasoned Black Pepper which I love. Let us know how it turned out.

 

[Rich Dahl]

I vote no.

Me Too! A definite no.

 

[ChuckO]

That's some amazing looking bacon

 

[Tim McCann]

Looks awesome Jim! Perfect slices!

 

[Rich G]

Ain't NOTHIN' wrong with that mess o' bacon, Jim!! AND, if you hand sliced all that, well, you gots skills is all I have to say!

R

 

[Gary London]

Oh that looks amazing!

 

[Clint]

Ain't NOTHIN' wrong with that mess o' bacon, Jim!! AND, if you hand sliced all that, well, you gots skills is all I have to say!

R

No kidding. How'd you slice it Jim?

 

[Robert-R]

That. Bacon. Looks. Fantastic!

 

[JimK]

Great looking bacon, Jim.

 

[Barb D]

That bacon looks fantastic, that is one outstanding cook Jim.