Pork belly bacon

[Terry - bbqking]

Cut a 10 lbs belly cut into 1/3rds. Used Jess Pryles bacon recipe. Added red pepper flake to one third. Cured 12 days, removed and rinsed then patted dry. Back in fridge uncovered 24 hours. Then on my SmokeFire at 300 until internal temps were at 155. Removed then cooled. Back in the fridge in bags until the next day. Then removed from fridge and sliced. Had BLTs

 

[Tony-Chicago]

Candy. Pastrami. Terry.
Awesome

Oh and where is my order...

 

[Michael Richards]

Got a batch of bacon to go on soon also... Yours makes me want to get it on the smoker right now.

 

[RLittle]

OMG! That looks delicious!