Pork Rib Belly Bacon

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deejaydebi

Legendary Pitmaster
Original poster
Nov 18, 2006
7,996
25
Connecticut
Okay I'm nuts but I did bacon on a week night! I bought that strage little 6 lb pork belly rib thingy last week and cut off th ribs to use it as a bacon belly. Brined it for a week, washed it up and scrubbed it and smoked it at about 130 degrees for 26 hours. I took a nap between 11pm and 2 am got up and added a few more coals and a chunk of wood, went to bed and got up again at 4:30 for work added a few more coals and little wood. Had ot have Jessie add some charcoal and a chunk of wood while I was at work (that was almost too funny). Anyway It looks like it made a nice albeit small slab of bacon. Did king of hack it on top getting the ribs off but ti lookd pretty good.
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Looks great Deb, have you tried it yet?

Hmmm, lamb bacon... not a baaaaaad idea!
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T-bone - I think this might be it for Jessie - Newbies! Sheesh!

Hawg - I'm slicing it tonight and it's gonna be supper - BLTs. It smells even better after being in the fridge over night.

JTS - I'll let you know shortly!

S4L - 7:30 okay?

Placebo - there no limit to what you can do with a smoker! Thanks!

seaham - I found out the first time I made it to wait overnight, It doesn't taste as good until it's been chilled for some reason. Yes I have a great little slicer recommend by my man Smoked. It's a Weston heavy duty 9" slicer.
http://www.amazon.com/Weston-61-0901...8515002&sr=1-5
 
OKay all I can say is WOW! This is the bacon I grew up eatting on the farm! Very meaty ans delicious! The last one was so fatty I couldn't eat it - this is perfect!
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I have heard of people doing it in less time. I just remember as a kid they did them for days and they were amazing. This was damned near perfect don't regret waiting - just a tad salty but that's always my grip about bacons.
 
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