joshcary
03-08-2013, 02:57 PM
Put some smoke on 10.5 lbs. of cured pork belly (simple salt and brown sugar cure) for 5 hours on Wednesday.
I used hickory pellets on a Yoder Smokers YS640 at 170º. I haven't dumped the pics from this morning when we fried up a few test strips, but I'll post them once I do!
Edit: Added pic of a few thick cut strips on a YS640 with griddle insert. Charred them up a bit as I was setting up for a video shoot today. :doh:
http://i1295.photobucket.com/albums/b621/atbbq_josh/bacon_ys640_zpsecf6a8c9.jpg
http://i1295.photobucket.com/albums/b621/atbbq_josh/pinterest_bacon_zps889e9ff2.jpg
I used hickory pellets on a Yoder Smokers YS640 at 170º. I haven't dumped the pics from this morning when we fried up a few test strips, but I'll post them once I do!
Edit: Added pic of a few thick cut strips on a YS640 with griddle insert. Charred them up a bit as I was setting up for a video shoot today. :doh:
http://i1295.photobucket.com/albums/b621/atbbq_josh/bacon_ys640_zpsecf6a8c9.jpg
http://i1295.photobucket.com/albums/b621/atbbq_josh/pinterest_bacon_zps889e9ff2.jpg