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making bacon

tink3872

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A couple weeks ago I posted a thread about making up some bacon using Pop's Wet cure for the brine. Here are the pictures I should have posted along with the thread. The bottom picture is the pork belly all brined and ready to go in my MES 40 smoker to get a good dose of Hickory smoke. The top picture shows it is all sliced up using my Gander Mountain 9" commercial meat slicer. Getting ready to vacuum seal using my Weston 2200 Pro sealer. Enough bacon for a couple of months now. Probably for a year as I am basically the only one that eats it for breakfast. Gotta fry some up now to try it out before packaging up.
 

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mneeley490

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Wow, that's some super thick chunks you had there.
 

jcam222

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Man tht was very good meaty belly too from the looks of those slices!! Very nice.
 

Winterrider

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W O W is right, drooling a little bit here.
 

SmokinAl

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I think you have enough bacon to last a while!
Looks real good!
Al
 

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