View Single Post
Unread 02-03-2013, 02:17 PM   #1
Full Fledged Farker

MStoney72's Avatar
Join Date: 01-08-12
Location: Osceola, indiana
Downloads: 1
Uploads: 0
Default Finished BACON: (with pron)

Finally got to smoke, slice, and package my BACON I've been curing. The smoke took about 5hrs @ 170 pit temp and I pulled the bellies @ 150 internal. I placed the bellies directly in the fridge after the smoke and let cool for 2 - 3 hrs, then it was ready for slicing.
Hear are some of the pics from Yesterdays adventure.

Right of the wsm and in the fridge

Sent from my PC36100 using Tapatalk 2
Weber performer
22 1/2 WSM
1971 22 1/2 Weber Bar b Que kettle
Weber genesis silver c (gasser)
Weber Q
Mini WSM (gold)

Last edited by MStoney72; 02-03-2013 at 02:53 PM..
MStoney72 is offline   Reply With Quote

Thanks from: --->