The BBQ BRETHREN FORUMS. - View Single Post

MStoney72 · 02-03-2013, 02:17 PM

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

02-03-2013, 02:17 PM	#1
MStoney72 Full Fledged Farker Join Date: 01-08-12 Location: Osceola, indiana Downloads: 0 Uploads: 0	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..