Working Towards Some Bacon

[Cliff Bartlett]

Haven't done much with the grills or smokers lately. I picked up a pork belly at Costco a couple of weeks ago. Split it into thirds and cured one of the pieces with TQ. (Bob's recipe) Got it on my 18" WSM on Sunday and let it roll for around 5 hours. Here's a couple of quick photos.



Five hours later.



The little black dots are carbon flakes off the underside of the lid. Time for a good brushing. I haven't sliced it yet. Thanks for looking.

 

[Rich G]

Looks great, Cliff! Maybe it's just me, but smoked bacon is one of the best looking things that comes off my grill. The color is just perfect!

Glad you got some charcoal lit!

R

 

[JimK]

Nice work, Cliff!

 

[Steve Madden]

Agreed with Rich. Beautiful color on that slab!

 

[JeffG]

Been missing your posts Cliff, that 5 hours in bacon shot is beautiful..

 

[Peter Gallagher]

Nice looking bacon Cliff - ! good to have around the holidays....comes in handy

 

[Greg in Utah]

Can’t wait to see it sliced, looks great