polishdon
Full Fledged Farker
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.
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.
