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.
Two Modified WSM 22, iQue 110, CyberQ, Traeger Texas, Smokey Joe, Weber Gasser
Last edited by accuseal; 01-20-2013 at 12:24 PM..