Paleo bacon

[smokin peachey]

That's looking good.

Thanks Adam. I sliced some up this morning. My wife wants more.

 

[smokin peachey]

Sliced and sealed.

 

[pc farmer]

Thats a good looking belly Peachey. Where did you get it?

 

[Rings Я Us]

Great job!

 

[smokin peachey]

Thats a good looking belly Peachey. Where did you get it?

I picked it up at Sams club.

 

[smokin peachey]

Great job!
View attachment 344174

Thank you.

 

[tropics]

Nice job on the Bacon!! my Sams club doesn't carry Bellies
Richie

 

[smokin peachey]

Nice job on the Bacon!! my Sams club doesn't carry Bellies
Richie

Thank you. Our Sams usually didn’t carry them either but had them the last time I was in do I picked some up.

 

[HalfSmoked]

Dang Peachy this started back in July don't know how I missed it. But glad to see you found something that works. That's the way this forum goes you need help and if there is any kind of answer out there somebody well reply with it or at least put you on track where to find an answer.

Heck that would work with taters and eggs don't need Adam's ham. :rolleyes:

Warren

 

[smokin peachey]

Dang Peachy this started back in July don't know how I missed it. But glad to see you found something that works. That's the way this forum goes you need help and if there is any kind of answer out there somebody well reply with it or at least put you on track where to find an answer.

Heck that would work with taters and eggs don't need Adam's ham. :rolleyes:

Warren

But my wife doesn’t seem to want to share her bacon with me.

I am going to try to do some bacon for the rest of us this weekend.

 

[smokin peachey]

Here is the recipe I used

4lb pork belly
35g coarse sea salt
24g coconut sugar
0.4oz celery powder

Rubbed into the belly then put the belly in a gallon zip lock bag then into the refrigerator for a week I flipped the belly daily. Rinsed belly and did a fry test to check flavor. Then let sit overnight in refrigerator uncovered to dry. Smoked it at 200 until the IT temp reached 150

 

[HalfSmoked]

So you'll just have to make twice as much next time and tell her you have to help eat it before it goes bad. Ha

Warren

 

[lwestby]

Cough, cough. . . . inherhead. . . . . cough, cough.

 

[smokin peachey]

So you'll just have to make twice as much next time and tell her you have to help eat it before it goes bad. Ha

Warren

Good idea.

 

[SmokyMose]

I had to look up what a “Paleo Diet” is.
I hope she gets over it...

 

[pc farmer]

How long was the cure time??

 

[smokin peachey]

How long was the cure time??

7 Days

 

[smokin peachey]

I had to look up what a “Paleo Diet” is.
I hope she gets over it...

I hope she gets better also. I haven’t heard “can we just go out for dinner” in quite awhile.

 

[Bearcarver]

That looks Great cured with Celery Powder!!:)
Looks just like any other Bacon. Glad the wife likes it !!!
I "Like" it.

IMO, There is no such thing as "Uncured" Bacon. If it's not cured it would be Smoked Pork Belly, and would be a different color than what you got from the Celery Powder.

Bear

 

[bena]

Thanks for sharing! nice work- looks great!

Here is the recipe I used

4lb pork belly
35g coarse sea salt
24g coconut sugar
0.4oz celery powder

Rubbed into the belly then put the belly in a gallon zip lock bag then into the refrigerator for a week I flipped the belly daily. Rinsed belly and did a fry test to check flavor. Then let sit overnight in refrigerator uncovered to dry. Smoked it at 200 until the IT temp reached 150