Bacon attempt

[Jimsmokes]

Wanted to try and make my own. Started me a slab on 7/1 following diggingdog calculator. Day 20 cut vac seal and patted dry. Sliced some to check saltiness. Seemed ok so into the fridge to form pellicle. Plan on smoking early Sat.

 

[Cowboy1955]

Lookin good!!
Please post after pictures

 

[ANT0407]

Can't wait to hear how it turns out! Looks great!

 

[Jimsmokes]

Decided to split it in half and do one on the 1150 the other on my offset. Hickory and charcoal pellets with cherry pellets and chips in tube on 1150. Small Hickory wood fire in offset.

 

[brewersfan73]

I love the side-by-side taste test. Eager to hear about the results. Keep sending updates.

 

[Jimsmokes]

I love the side-by-side taste test. Eager to hear about the results. Keep sending updates.

While we're testing.

 

[Jimsmokes]

Well being down south with our hot humid days. Blessed me with a nice little down pour while waiting on pellet

 

[Jimsmokes]

Wrapped in plastis fer a day maybe two. Then I'll slice it up.

 

[Jimsmokes]

Bet my grill pid was thinkin WTH? Ran on smoke till first tube burned. Then set temp to 200-210 soon as it would hit. I turned it to smoke. (180) Then I'd turn it back up. Did that till I hit a 145 IT

 

[Saul D]

Wrapped in plastis fer a day maybe two. Then I'll slice it up.

I cured a pork belly in a ziplock bag for 7 days using some pink curing salt, kosher salt and brown sugar. Seasoned with a little SPG then smoked at 200 til belly reached 150. Sliced and fried in a skillet. Better than store bought bacon! Now I need to buy a meat slicer.

 

[Cowboy1955]

I cured a pork belly in a ziplock bag for 7 days using some pink curing salt, kosher salt and brown sugar. Seasoned with a little SPG then smoked at 200 til belly reached 150. Sliced and fried in a skillet. Better than store bought bacon! Now I need to buy a meat slicer.

I’ve done that myself
Turns out great

 

[Jimsmokes]

I cured a pork belly in a ziplock bag for 7 days using some pink curing salt, kosher salt and brown sugar. Seasoned with a little SPG then smoked at 200 til belly reached 150. Sliced and fried in a skillet. Better than store bought bacon! Now I need to buy a meat slicer.

I'll have a slicer before I do my next batch. My last batch would have been great thinner.