Bacon(pics)

[Bacchus]

My 2nd time curing, first pork belly. Used Morton Tenderquick, Black Pepper, & Brown Sugar. 5 Day Dry Cure, 7 hour soak out, 24hr uncovered rest, all in 40deg fridge.
Smoked over lump & hickory chunks at 200deg until 150internal. No slicer so it came out a little on the thick side with my chefs knife.

 

[2Fat]

looks great--gotta thaw some pork bellys soon!

 

[buttrubbersbbq]

i'll have a pound or two
gotta try this some time

 

[Hofy]

Wow that looks really good for a hot smoke. :thumb: Usually at those temps it is pretty well cooked.

 

[Hoss]

Lookin Good B!!! How did the TQ work for ya???

 

[Bacchus]

Wow that looks really good for a hot smoke. :thumb: Usually at those temps it is pretty well cooked.

Thanks. I'm gonna get more technical with the technique(s) in future curing ventures. Maybe I will try the soldering iron/coffee can trick.

 

[thunter]

Now thats bacon!

 

[SmokeJumper]

Those are some good looking slices of thick bacon.

 

[Grillman]

Those might be thick enough to call them "Bacon Steaks"...looks good.

 

[Bacchus]

LOL, yes I could have been a little more patient and careful with the knife when slicing. What can I say? I'm a bacon newbie!

 

[jeffboyette]

put the bacon in the freezer for 30 minutes before slicing with a sharp knife dipped in hot water and wiped dry before each slice

 

[Chef Jim]

You aren't no newbie in my book, nice stuff.

 

[Big George's BBQ]

That looks like it will be awesome

 

[keale]

Match that up with a easy over fried egg, and coleslaw, tomatoes, and you got yourself a sandwich!!!

Nice job! Fry 'um up crispy!

 

[southernsmoker]

Niccccccceeeee

 

[Derek]

How long did you smoke that Ron?

It sure looks good.

 

[Bacchus]

Thanks for the compliments everyone!

Derek, I think it was around 3 hours, but I was having a few beers. I pulled it at 150internal.

 

[fshnwiz]

I'm thinking pig candy. ummm ummmm