Took a shot at making bacon about a month ago.
Went to Eastern Market in Detroit and bought a bellie - 9lbs. skin on.
Cured the whole slab with Morton TQ and granulated brown sugar for 7 days flipping it each day.
Rinsed it and soaked it for about an hour. Changed water twice during soak. Removed skin.
Set up the WSM and got it stabilized at 170 degrees.
Smoked it with pecan till internal temp. hit 150 degrees - 6hrs.
pulled & put it in zipper bag & into ice bath to cool.
into the fridge for a couple hrs. & sliced.
Bacon has great flavor, although it's a bit chewy.
I'll do this again when supply gets low, but look for a thicker slab.
It was a fun project and l will play with different flavors I'm thinking pepper bacon next.
Thanks for looking
Went to Eastern Market in Detroit and bought a bellie - 9lbs. skin on.
Cured the whole slab with Morton TQ and granulated brown sugar for 7 days flipping it each day.
Rinsed it and soaked it for about an hour. Changed water twice during soak. Removed skin.
Set up the WSM and got it stabilized at 170 degrees.
Smoked it with pecan till internal temp. hit 150 degrees - 6hrs.
pulled & put it in zipper bag & into ice bath to cool.
into the fridge for a couple hrs. & sliced.
Bacon has great flavor, although it's a bit chewy.
I'll do this again when supply gets low, but look for a thicker slab.
It was a fun project and l will play with different flavors I'm thinking pepper bacon next.
Thanks for looking
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