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Bacon on the Slow n Sear

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    Bacon on the Slow n Sear

    So the last of my "test" cooks on the Slow n Sear happened this morning. I started out last week with an approximately 14-lb pork belly

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    In the past, I've broken it up and frozen some slabs and then cured and smoked as it was wanted. This time, I decided to cure and smoke the whole thing and then freeze the cooked bacon. I had to break this down into 3 slabs even for the cure because it was too wide for the standard 11" Foodsaver bags.

    Followed MH's maple bacon recipe since everyone loves it. Cured for a week. Here it is after being rinsed.

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    Then I realized that it was too big to fit all three slabs across my kettle. Luckily, I've got a Hovergrill Cooked at about 250 with some apple wood chunks. I knew the higher grate would be hotter, so I probed one of the lower slabs and the upper slab. Top slab finished only about 10-15 minutes quicker.

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    Here's the completed top slab

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    And the two bottom slabs - no appreciable difference

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    And the first slice.. The ends taste so good with that extra carmelization. This slab is a bit fatty, but oh so good both fresh and when cooked up. (From previous experience I can tell you that not only is this good for breakfast with eggs, but it makes a great bacon cheeseburger.)

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    Another SnS success story. David Parrish / Huskee - let me know before Adrenaline Barbecue goes public because I want in on the IPO
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    Public, ugh! That's way too much work to get all the accounting in order. There's the SEC fees, public filings... yuck!

    That bacon, though, is pretty darn amazing!


    • richinlbrg
      richinlbrg commented
      Editing a comment
      BTDT, eh? LOL
      (And don't forget the audit!)

    • David Parrish
      David Parrish commented
      Editing a comment
      Rich I LIVE for audit. lol

    I love this recipe so much. In the past 5 months. I've almost always had a belly on cure or in the fridge. Most of it i share with family and friends. Its a huge hit!! Looks like yours turned out awesome. Well done.


    • Livermoron
      Livermoron commented
      Editing a comment
      Same here. We do 16-20 pounds, and the neighbors smell it over the fence and submit their orders to my wife before it's even off the smoker!

      Great bartering tool...

    That is some great looking bacon!



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