Thread: Makin Bacon
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Unread 04-18-2013, 02:06 PM   #1
polishdon
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Join Date: 10-07-09
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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.


Bacon!!!


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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