Maple/Cherry smoked belly

[bacon_crazy510]

After a week of dry curing, I smoked this portion of pork belly using a 50/50 mix of maple and cherry. I let it rest for a day, and this morning I had to have a try. Nom nom....

 

[wimpy69]

Really nice, love the color.

 

[motolife313]

Looks good. WhAt temp were u smoking at? How did u cook the bacon strips? I've been curing mine almost a week

 

[SmokinAl]

Looks like some good tasting bacon!
Nice job!
Al

 

[greatfx1959]

That is some serious makin' Bacon!

 

[myownidaho]

Good looking bacon!

 

[bacon_crazy510]

I cold smoked it .... the ambient air temp was in the mid 50's. It didn't get too much warmer in the smoke chamber ... it was kind of windy.