Bacon...

[Retired Spook]

5.38-lb pork belly with 6.09gm of cure #1, 34.55gm of Kosher salt, and 24.4gm of dark brown sugar (per digging dog calculator with tallbm suggestion of salt adjusted to 1.65%). Cured for 14-days flipped and massaged every day.

Removed from fridge, rinsed, dried, set on rack and back in fridge for 2-days.

A little pre-smoke taste test. Salt, sugar and cure is perfect - I cannot thank tallbm enough for the salt advise - dead on perfect!

Thin blue hickory smoke


Smoked with hickory and oak to 150-degrees (per that other site). Previously I always smoked to 140-degrees so, we'll see...

It is in the fridge chilling and tomorrow AM will be the breakfast test. It smells like heaven in here and if I open the fridge to get something, the smell of the bacon... is the most beautiful thing in the world - it's like... opiate drugs...

There is just something about pork fat, cure, and smoke, that is heavenly.

 

[6GRILLZNTN]

Noice! I actually just took some pork belly off the smoker last night. Like minds!

 

[Gonna Smoke]

Looking good! I just put my first one ever in the fridge yesterday. Pretty close to the same calculations as yours. Already had some BBB curing since the 9th...

 

[tallbm]

5.38-lb pork belly with 6.09gm of cure #1, 34.55gm of Kosher salt, and 24.4gm of dark brown sugar (per digging dog calculator with tallbm suggestion of salt adjusted to 1.65%). Cured for 14-days flipped and massaged every day.
View attachment 686029

Removed from fridge, rinsed, dried, set on rack and back in fridge for 2-days.
View attachment 686030

A little pre-smoke taste test. Salt, sugar and cure is perfect - I cannot thank tallbm enough for the salt advise - dead on perfect!
View attachment 686031

Thin blue hickory smoke


Smoked with hickory and oak to 150-degrees (per that other site). Previously I always smoked to 140-degrees so, we'll see...
View attachment 686032

It is in the fridge chilling and tomorrow AM will be the breakfast test. It smells like heaven in here and if I open the fridge to get something, the smell of the bacon... is the most beautiful thing in the world - it's like... opiate drugs...

There is just something about pork fat, cure, and smoke, that is heavenly.

Wow looking great!
At that internal temp you now have bacon and.... bacon cold cuts!!! I swear 95% of my bacon never hits a skillet because I smoke it to fully cooked internal temp like you did. It's soooooo good out of the vac seal pack like that.

Enjoy snacking while you slice it :D

 

[Redicans]

That looks really good!!

 

[goldendogs]

What time is breakfast going to be served? I'll be there

 

[Steve H]

Looks fantastic! I've always cold smoked mine. I'm thinking about giving this a go. Did you have the smoker at around 225 degrees?

 

[DRKsmoking]

Nice slab of belly bacon
Waiting for the slice time.

David

 

[Retired Spook]

Looks fantastic! I've always cold smoked mine. I'm thinking about giving this a go. Did you have the smoker at around 225 degrees?

Between 200 and 225-degrees then near the end I upped it to 275-degrees.

 

[Retired Spook]

What time is breakfast going to be served? I'll be there

You will never make it in time.

 

[tpc74]

You will never make it in time.

I thought it was Breakfast served anytime! :D

 

[Retired Spook]

I thought it was Breakfast served anytime! :D

By the time he gets here from Connecticut that bacon will be long gone!

 

[Retired Spook]

Slices

Breakfast

Delicious, though I did cook it slightly more than I should have. Nevertheless, some of the thicker portions that did not cook as much, and still retained that hickory smoked fatty deliciousness, were perfect!

 

[TNJAKE]

Some good looking bacon. Nice work bud

 

[Retired Spook]

Some good looking bacon. Nice work bud

Thank you sir!

 

[sawhorseray]

Good looking bacon Spook, nice work! RAY

 

[JLeonard]

Slices
View attachment 686037

Breakfast
View attachment 686038

Delicious, though I did cook it slightly more than I should have. Nevertheless, some of the thicker portions that did not cook as much, and still retained that hickory smoked fatty deliciousness, were perfect!

Dang! I could do with that plate this morning! And maybe a piece of toast to dip in that egg yolk.

Jim

 

[Retired Spook]

Good looking bacon Spook, nice work! RAY

Thank you sir!

 

[Retired Spook]

Dang! I could do with that plate this morning! And maybe a piece of toast to dip in that egg yolk.

Jim

Thank you sir!

 

[Rafter H BBQ]

Yea, that bacon looks great and nice breakfast plate! I’d have been all over that!