I Smoked my first Bacon last week. I used Rytek’s basic rub: salt, dextrose and pink cure. Nothing fancy just so I could have a basic idea of what my plain bacon would taste like.
I rubbed down two slabs of pork belly that totaled 5lbs..
Here they are again after spending 10 days in the refrigerator and after a 1 hour soak in cool water.
Into the smoker they went where they spent 8.5 hours. I could only keep the temps in the 125-130 degree range. I didn’t apply smoke for the first hour and from the 2ndhour to the end of the smoke I used applewood chips in the Smoke Daddy that I rigged up.
Here they are just prior to being pulled from the smoker.
I let them rest overnight in the refrigerator before attempting to slice with a friend’s Krups slicer. The slicer was underpowered so I just cut the bacon in 4 pieces and gave three pieces to friends. I kept one piece for myself and fried some up this morning……Bacon came out great tasting. I will make it again, but now am seriously trying to score a used Globe slicer. I talked to a repair person in town and he thinks he’ll have a Globe 12 inch slicer coming in as trade in a month or so. I got first dibs on that one.