​ I started with 2 11lb fr
esh pork bellies. Trimmed And dry cure mix of Mortons Tender Quick. Pure maple sugar, expresso powder, fresh ground black pepper, thyme, and Greek seasoning. Vacuum sealed bellies to seal air out for 9 day cure in fridge. Then rinse cure off and smoke for 4hours in smoke chamber of the reverse flow smoker that I built from a 250 gal propane tank. The temperature at start was15 degrees, a chimney full of Kingsford charcoal in the firebox brought temp up to 35 degrees . I added Apple wood chunks and smoked for 4hours. Max temp of 40 degrees. Then remove smokey bacon and wrap in freezer paper to freeze for a day to firm up to slice. Slice and layout quantity of slices, then package in vac bags for storage. I always fry up a sample of the short pcs from ends of slabs. Turned out wonderful! Sweet and smokey.
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esh pork bellies. Trimmed And dry cure mix of Mortons Tender Quick. Pure maple sugar, expresso powder, fresh ground black pepper, thyme, and Greek seasoning. Vacuum sealed bellies to seal air out for 9 day cure in fridge. Then rinse cure off and smoke for 4hours in smoke chamber of the reverse flow smoker that I built from a 250 gal propane tank. The temperature at start was15 degrees, a chimney full of Kingsford charcoal in the firebox brought temp up to 35 degrees . I added Apple wood chunks and smoked for 4hours. Max temp of 40 degrees. Then remove smokey bacon and wrap in freezer paper to freeze for a day to firm up to slice. Slice and layout quantity of slices, then package in vac bags for storage. I always fry up a sample of the short pcs from ends of slabs. Turned out wonderful! Sweet and smokey.
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