Homemade Habanero Bacon: Because plain pork bellies are for amateurs.
Sweet, smokey and absolutely ruthless!
I ran out on my guys golf trip and when had some CO friends visiting. Time for another belly. Also got to try out the new to me slicer. Oh my what a game changer. It is so nice to be able to just lay half a belly down and slice it without all the games on my little 8.7” blakeslee. I was able to put a new switch in and works great. Time for it to hit FBMP.
Dry cured it for 12 days with salt, sugar, cure 1, white pepper, granulated garlic, habanero powder. Smoked on the pellet pooper.
Wrapped after smoking for two days.
My new best friend
All sliced up goodness
Hanging rack for vac seal bags. It sure helps speed up the process and keep the edges clean.
Chamber sealer. Much nicer to use than the other vac sealer.
Ten pounds of goodness. Smoked low and slow but eating it fast and crying. Hope they dont slap the cook.
My next project this weekend. Green chilis and cheddar smoked sausage and hot italian sausage.
Sweet, smokey and absolutely ruthless!
I ran out on my guys golf trip and when had some CO friends visiting. Time for another belly. Also got to try out the new to me slicer. Oh my what a game changer. It is so nice to be able to just lay half a belly down and slice it without all the games on my little 8.7” blakeslee. I was able to put a new switch in and works great. Time for it to hit FBMP.
Dry cured it for 12 days with salt, sugar, cure 1, white pepper, granulated garlic, habanero powder. Smoked on the pellet pooper.
Wrapped after smoking for two days.
My new best friend
All sliced up goodness
Hanging rack for vac seal bags. It sure helps speed up the process and keep the edges clean.
Chamber sealer. Much nicer to use than the other vac sealer.
Ten pounds of goodness. Smoked low and slow but eating it fast and crying. Hope they dont slap the cook.
My next project this weekend. Green chilis and cheddar smoked sausage and hot italian sausage.
