A first. Followed Meathead maple bacon recipe on a 15 lb of pork belly divided in four pieces skin on. Cured in refrigerator cool zone for 9 days and after washing soaked to desalinate for 3 hours. Did good. It needed full six hours to top at 163°F since it was around 0°C or lower. Smoked on a ProQ Excell smoker. Water pan in, lump charcoal and cheery for smoke. Maybe to peppery but it could be the crust only. Testing the cut tommorow after it will realy cool down. It smells sooooo good! I will try and post pictures later....
Last edited by Twinman1979; January 17, 2016, 08:00 PM.
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