...for the first time today. Used Meathead’s Easy bacon recipe. I got a pretty thin pork belly so I only needed 2 days for the cure according to the calculator. Here it is before the cook:
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I used my 18†WSM with Weber briquettes. I built a snake around the edge of the charcoal bowl that got me a consistent 200-225. I am a fan of the snake! Definitely helps to manage temps. Just over 2 hours later and the belly was up to 148 and I pulled it.
It is in the fridge cooling but it tasted really good. The process was much easier than I thought.
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