It's bacon time !

[BURTONboy]

I think most people smoke to 150 because they don't have the set up to just cold smoke it.

So they just smoke it on the bbq pit as if they would anything else vs smoking in a smoke house just for flavor?

[talltexasshoote]

Finished my batch up.
My mom who doesn't like bacon couldn't stop eating it.

Wait........someone doesn't like bacon?😱😱😱

[nick05]

that looks good, thanks for the information.

[TexAg2002]

Once you make homemade you won't touch store bought

X1000

Strummer, you don't mind me asking, what is the going rate/lb for a case of slabs? NEED to do another batch. Went Way too quickly last year.

[Strummer]

I think I paid 2.47 a lb

[Texas8point]

Just finished mine today. Brown sugar and black pepper! I even fried some up this evening to make a bacon and tomato sandwich! Waaaaaaay better than store bought bacon!

Started with this...

[ATTACH]700479[/ATTACH]

Wrapped and sat in the fridge for 7 days...

[ATTACH]700480[/ATTACH]

Smoked this morning to an internal temp of 150 using pecan wood

[ATTACH]700481[/ATTACH]

All done....

[ATTACH]700482[/ATTACH]

Fried some up...

[ATTACH]700483[/ATTACH]

Sliced

[ATTACH]700484[/ATTACH]

Packaged and ready for freezer thanks to my food saver!

[ATTACH]700485[/ATTACH]

What does the package say ? I'm trying to see what to start with ?

[chewy]

tag

[Z7EXTREMIST]

Looks good Strummer. Gonna have a go at it this weekend.

[RAGUIRREJR]

Looks good, gonna have to try this someday

[BrandonH]

What does the package say ? I'm trying to see what to start with ?

Same here... can't quite make it out.

[TexAg2002]

What does the package say ? I'm trying to see what to start with ?

Can't make it out either, but should be pork belly. Most places may not stck it, but can get it.

[BrandonH]

Has anyone tried brining the pork belly? Seems like it would work, but not sure.

[TexAg2002]

Has anyone tried brining the pork belly? Seems like it would work, but not sure.

Brining to cure the bacon? That is just wet cured bacon, same as in the stored. Dry cured is SO much better. Stronger bacon flavor.

[DorothyNotKeegan]

What does the package say ? I'm trying to see what to start with ?

I cut the skin off and used just the belly.

[BrandonH]

I'm having a heck of a time finding somewhere that had pork bellies. I've been the HEB, Krogers, Food Town, and a Mexican Meat Market. The only positive thing I heard is the HEB meat manager said he had been trying to order them and the warehouse has been out. He stuff he will continue to try and get them, but no promises.