Smoked Pig Belly

[TBowman]

Nice Jim now I have to go out and get a belly and make some bacon

 

[Michael Smotch]

great job!

 

[Chuck Dugas]

NIce job Jim. Rick sure puts out a great pork belly. I gave all the bacon out for Christmas gifts,time to make some more.
Did you notice any difference doing it 11days? (salty?). I do mine for 5-6 days.I did not wash it long enough and it was salty.
I heard to long in the rub can also make it salty.
I followed Bob C.recepie.
Once you make your own,you will never go back to store bacon.

 

[Sean H]

Looks super! What's the point of writing the dates on the freezer packs? I can't imagine bacon ever going uneaten long enough for that to matter.

 

[Jim McKelvey]

Jim, freaking awesome! My dear wife got me the chef's choice 615 for Christmas...so bacon is on my "to do asap" list. If it comes out 1/10 as good as that I'll be happy!

 

[John Solak]

Excellent looking bacon Jim!!!

 

[Adam H]

What kind of slicer did you use? Where do you purchase your pork bellies from? Ok I'll shut the bacon looks amazing!

 

[Tyson]

Wow just wow. Your friends most love you.

 

[Robert T]

Dude, I don't know how you do it, but keep on doin it because that stuff is an inspiration!

 

[Bob H.]

That looks so good Jim. Who needs Oscar Mayer when you can make that at home!

 

[Pat Romero]

No words for this picture, Jim <drool> <drool> <drool> . . .

 

[russ olin]

Well Jim, it's always nice to to smoke out the house when it smells that great.

 

[JSchlegelmilch]

Looks great! Bacon is good. More bacon is better!

 

[JasonQuevada]

there are no words for this.