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
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.
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.
Here's the completed top slab
And the two bottom slabs - no appreciable difference
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.)
Another SnS success story. David Parrish / Huskee - let me know before Adrenaline Barbecue goes public because I want in on the IPO
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.
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.Here's the completed top slab
And the two bottom slabs - no appreciable difference
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.)
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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