Maple Pepper Bacon

[3-2-1]

9 lbs of meaty pork belly curing with maple and pepper before hitting the smoker at 150ish using cherry wood. Currently curing in the fridge for 14 days. Costco quite selling maple bacon so I figured I’d make my own :)

 

[chef jimmyj]

Looks like some nice Bacon...JJ

 

[Winterrider]

Looks like a pretty darn good start. Good luck !

 

[SmokinAl]

Boy those are some good looking bellies!
Al

 

[3-2-1]

9 lbs of meaty pork belly curing with maple and pepper before hitting the smoker at 150ish using cherry wood. Currently curing in the fridge for 14 days. Costco quite selling maple bacon so I figured I’d make my own :)

When I was ummm feeling up the pork belly packs this one by far felt so much more meaty and tender compared with the rest. I could definitely feel how some where considerable more fatty which made them more firm to flex. This is my first go around at making bacon, no doubt there’ll be many more adventures with home cured bacon

 

[3-2-1]

After 13 days curing in the refer swimming in a maple pepper flavor bath the pork bellies hit the smoker. Used cherry wood pellets and smoked these puppies until IT was between 145F and 150F. Truly amazing flavor unlike anything from the store. Next time I’m going to try some different variants like just pepper and just maple and possibly get a little wild and try to make a spicy 🌶 version.

 

[3-2-1]

After 13 days curing in the refer swimming in a maple pepper flavor bath the pork bellies hit the smoker. Used cherry wood pellets and smoked these puppies until IT was between 145F and 150F. Truly amazing flavor unlike anything from the store. Next time I’m going to try some different variants like just pepper and just maple and possibly get a little wild and try to make a spicy 🌶 version.

Ignore the ribs picture, that was Saturday smoke session