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Makin' bacon!
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Alright folks! I followed Meathead's recipe to a tee with a few differences and some notes. I cured it for 12 days. I saw a reply on the webpage where someone asked Meathead if it was ok to cure more than 7-10 days. He confirmed it was ok. Plus, my pork belly was really thick, so the extra few days probably wouldn't hurt. Turns out to be true!
I smoked between 225-275 with two chunks of hickory wood, and one chunk of apple wood. I loved the flavor. I don't remember the exact time, but I think it took about 3 hours.
I refrigerated it overnight and covered it with saran wrap (first), then with aluminum foil. (Per the recipe).
A lesson learned was that it was difficult to slice even slices. And it was difficult to get it non-thick-cut. But, even after cooking the bacon slices on the stove, we still loved (perhaps, even preferred) the very-thick-cut.
Towards the end of the belly, it was pretty uneven, so I made the executive decision to make bacon bits. Excellent decision
Tim e @ecowper
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Founding Member
- Jul 2014
- 3247
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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