Second go at Bacon

[Xandera_7]

Hey all!
After the success on the first batch of bacon, I just had to do it again. This is my second batch following Meathead's Simple Bacon recipe. As per the advice of so many of you, I did not omit the black pepper this time. I cured it for five days this time instead of three and I think there is a noticeable difference, for the better.
Store bought bacon is a thing of the past... I will NEVER go back.

[EdF]

Looks great!

[HawkerXP]

Only thing missing is its not in my kitchen! Nice!

[Xandera_7]

I would deliver but it is a bit far to travel... Lol

[lemayp]

Looks great. If you get belly with skin, you have a excuse for making pork rinds too. Not that I need an excuse anymore.

[Xandera_7]

I am one of those rare people that doesn't care for pork rinds...

[Omega-Man]

If it does have the skin on, do you cook it with it on?

[Xandera_7]

No. You have to remove it. It gets too tough.

[Argoboy]

Our local market has fresh sliced side pork and I bought a couple of packages today and I am smoking it now on my Traeger on the smoke setting which should be around 160F. I gave it a quick salting with season salt and I am wondering how it will turn out? I wonder if anyone has tried this before?

[EdF]

Not sure what "side pork" is in Canadian parlance. But if it's belly, I think you'll enjoy it!

[Argoboy]

Yes it is fresh pork belly and it turned out pretty good, I took a picture and it tasted like bacon. The plate on the right is after I over cooked it. I will try this again with more planning/preparation and I intend to look at Meatheads bacon recipe.