This is my first post! I've been wanting to cure and smoke bacon for a long time. I'm an avid smoker. Pulled pork, brisket, ribs, chicken and roast are some of my favorites to smoke. One of my specialties is to smoke a roast to rare and then slice it super thin and serve it on rolls with a couple slices of provolone or swiss on top and a side of au jus. I've lurked on here for a bit and decided to dive in.
I drove out to a packer this morning and picked up a 22lb whole inside round that I'll slice up tonight and start marinating for jerky (I smoke some amazing chipotle jerky). Also picked up a 14lb pork belly. I'd been hesitating to try bacon as they only sell the bellies whole and that's a lot of meat to lose if I screw it up. None-the-less, I dove in.
I mixed up a simple cure with 14T Tender Quick, 9T turbinado sugar, 1t white pepper, 1t garlic powder and 1t onion powder (found that basic recipe on here). I cut the belly into quarters and rubbed down each with the cure. I stuck each chunk in a ziploc bag with the cure that fell off. I hope I've done well so far in my first bacon excursion, and I'll put them on my 22.5" WSM in about 7 days.