Thread: Makin Bacon
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Old 04-18-2013, 02:06 PM   #1
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Join Date: 10-07-09
Location: Lake View, NY
Default Makin Bacon

Started with a 10 lb pork belly, cut it in half.Cured half in a honey cure, the other half got a real maple syrup cure.

After a week in the cure I pulled it out, rinsed it off and let it sit open in the fridge over night. Then hit it with Big Ron's Hint of Houston rub and this is what I was working with:

Set up my WSM for cold smoking with apple wood:

Smoked it the first four hours at 100 degrees or less:

Then bumped up the temp to around 200 for the last 5 hours and this was the result:

Wrapped it up, let it sit in the fridge over night, then sliced it up.


Tastes great, so much meatier than store bought, gotta fry it up on a little lower temp because of all the sugar in the cure, but I will definitely be doing this again.
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