I picked up a some pork bellies at Restaurant Depot and dry rubbed with tender quick 1/2oz per pound and then rubbed in a couple tbs brown sugar. Cured for 9 days, rinsed them off then test fried a small piece. Then I rubbed simple seasonings of garlic,onion, black pepper and on a couple of them I used a mesquite habanero grind. Back in the frig for overnight and then I put them in the modified MES 40 with no heat , just corn cob pellets and and corn cob dust in the AmaZn smoker tray.the The tray goes into the mailbox below the smoker. I did that mod a few days ago because you guys all speak so highly of how it works. Anyway, smoked the bacon for 6 hrs, put in the frig overnight and smoker again yesterday am early because t was cooler. The second smoking was another solid 6 hrs with a light wispy smoke. I don't think it ever got over 100 degrees. I pulled them out about 1pm let them rest on the counter for an hour and then back in the frig to rest overnight.
Well, today was slice and vac seal day. I cant wait to try some on a sandwich.
Pictures tell the rest of the story. Enjoy.
Meat lug is a great thing to stack the sliced bacon in.
Ends and pieces
Don't think we will be running out for a while. look how meaty it is....
I added the labels just for the heck of it. It makes it look a little more professional. LOL