Thread: Bacon Pr0n
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Old 01-20-2013, 11:07 AM   #1
accuseal
On the road to being a farker

 
Join Date: 08-17-11
Location: Strongsville, Ohio
Default Bacon Pr0n

My first attempt ar bacon. Pork belly cured for 9 days. Brown sugar, pink salt, coriander, black pepper and a little rosemary. Turned and massaged in frig every 2 days. Applewood smoke on my WSM. 200 deg F for about 3 hours. Pulled when the internal temp was 150 deg.





Sliced up with the 14" Wusthof Grand Brisket Slicer that Santa brought me. This is an amazing piece of cutlery.

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[SIZE=3][FONT=Impact][COLOR=red]RUB-A-RIB-RIB BBQ[/COLOR][/FONT][/SIZE]
Two Modified WSM 22, iQue 110, CyberQ, Traeger Texas, Smokey Joe, Weber Gasser
CBJ

Last edited by accuseal; 01-20-2013 at 11:24 AM..
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