Just some bacony 'que view

[dictator]

Just sharing some pics from my most recent smoke. Got a pork belly in last month's meat share (Walden Local Meats for anyone in the area), cured it with Pop's cure recipe, hot smoked in my 30" MES for about 5 hours, then wrapped and rested it for two days. Longest two days ever. Came out great!

More on the way as I got another pork belly this month. Also got a brisket and will be attempting pastrami soon with the help of all the good info on this forum!

**edit** neglected to add I smoked it with apple wood. Details!

 

[BrianGSDTexoma]

Man that looks perfect to me!

 

[SmokinEdge]

Nailed it for sure! Nice job.

 

[PPG1]

it doesn't get any better

 

[daspyknows]

That looks good. I do a longer cure and a longer smoke to 145 degree IT but basically similar besides that.

 

[JLeonard]

Looks good. Thinking about trying bacon myself.
Jim

 

[kilo charlie]

Just sharing some pics from my most recent smoke. Got a pork belly in last month's meat share (Walden Local Meats for anyone in the area), cured it with Pop's cure recipe, hot smoked in my 30" MES for about 5 hours, then wrapped and rested it for two days. Longest two days ever. Came out great!

More on the way as I got another pork belly this month. Also got a brisket and will be attempting pastrami soon with the help of all the good info on this forum!

**edit** neglected to add I smoked it with apple wood. Details!

View attachment 492908View attachment 492909View attachment 492910View attachment 492911

That's awesome!! Great job

 

[DRKsmoking]

Now that's great looking bacon. i can taste that fried up ,than in a big bun with mustard......mmmmmmmmm
David

 

[Fueling Around]

That is a great slab.
Sure beats the John Morrell package I opened today.
(Good) Pork belly has been pretty rare around especially when I go shopping for one

 

[dictator]

That looks good. I do a longer cure and a longer smoke to 145 degree IT but basically similar besides that.

How much longer do you cure, and why? I did 14 days and smoked to 150°.