- Jan 9, 2019
- 8
- 12
Had my first attempt at bacon and I think it came out pretty good. I have been smoking meat for about 25 years and cured and smoked alot of hams and Canadian bacon but hadn't tried bacon until now. I used Pop's brine for the cure. Belly was in brine for 14 days. Removed from brine rinsed and dried. Sliced off a piece to test fry and it was good. Coated outside with black pepper and put in the MES that had been heated to 115°. Filled smoker pan with hickory dust and the AMZN tube with a competition blend of pellets. Let it smoke for 12 hrs. Let it rest until the next day and put it in the freezer for a couple hrs and sliced it up. Fried some up for me and the wife. It came out really well especially for the first time. I missed getting a picture before I sliced it but here are some of the finished product.