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    Took a shot at making bacon about a month ago.
    Went to Eastern Market in Detroit and bought a bellie - 9lbs. skin on.

    Click image for larger version

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    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.

    Click image for larger version

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    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

    Bacon, the reason you're not a vegetarian.


      ?? Bacon's not a vegetable ?? ​ boftx


        bacon is a condiment and should be used on everything


        I saw 'bacon' and had to have a look LOL. Good looking bacon there B-Mac. Have you had a look at Meathead's maple syrup bacon recipe? It contains pepper and it somehow sticks nicely to the belly..



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