Morning all!
Thanks to Robert
tx smoker
. I also jumped on the beef belly bacon.
I received a 13 pound slab of belly. And quartered it. Gave 2 pieces a 14 day cure using diggy dogs work sheet. After 14 days. I rinsed and patted the meat dry. Then let it set overnight in the fridge uncovered.
Next morning I put it in my OK Joe.
Using apple pellets on this batch.
Saturday after 6 hours.
Sunday after 6 hours. Got a couple spots on it. Opened the dampers more for better air flow. I cut those spots out.
After resting until Tuesday. Cut these at approx 1/4"slices. I like thick bacon!
Packed 8 slices to a bag. This weekend I'll fry some up. The color these took was impressive.
Thanks to Robert

I received a 13 pound slab of belly. And quartered it. Gave 2 pieces a 14 day cure using diggy dogs work sheet. After 14 days. I rinsed and patted the meat dry. Then let it set overnight in the fridge uncovered.
Next morning I put it in my OK Joe.
Using apple pellets on this batch.
Saturday after 6 hours.
Sunday after 6 hours. Got a couple spots on it. Opened the dampers more for better air flow. I cut those spots out.
After resting until Tuesday. Cut these at approx 1/4"slices. I like thick bacon!
Packed 8 slices to a bag. This weekend I'll fry some up. The color these took was impressive.