Meathead's Beacon

[jecucolo]

I would like to smoke some pork belly to make bacon like Meathead. Has anyone done this on PBC?

[Livermoron]

I have, but I think Ernest has done the best stuff so far. He's posted lots of pictures as well...

[DeusDingo]

bacon has always been a beacon to me, as well

[Ernest]

I've done it on the PBC, tweaked to run 200-225 degrees. Gotta cover the rebar vents one at a time until you get to the target temp.

[jecucolo]

Ok thanks.

[Flynhawaiian]

Sorry to ask is there a recipe for bacon on a pellet smoker? I have a slab of pork from the butcher ready to do bacon

[jholmgren]

I figure it's pretty much same as any other heat source: Smoke over indirect heat at 225°F until the internal temp is 150°F, about 1 1/2 to 2 hours. Hickory, Apple or Pecan wood are my favorite choices. I assume (don't know much about them) that pellet smokers are all indirect heat, so you don't have to sweat that part.
I have 32lbs of bacon in the fridge, will be smoking it in batches on my Kamado Joe - probably 5-6 lbs at a shot. That reminds me... I need more apple wood chunks!