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Pork Belly Bacon

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desertlites

Gone but not forgotten. RIP
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customer of mine wanted to buy some of my bacon-smoked a few #s -this is some of it.very tastey stuff.
 
Bob - excellent looking q-vue as always!!! Was that the bacon you made a little while ago, and this is for your friend? If so, they're in for a huge treat!!!
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Nice, very nice!

I have 20 lbs of pork loin in Hi Mountain Buckboard Bacon brine right now. When that project is finished I will be doing some pork belly bacon. Hope mine turns out as nice as yours appears to be!

Cheers!
 
Would you be willing to share the recipe and how you did it. I have a pork belly in the freezer just waiting for its moment of glory in my smoker.
 
that is some very nice lookin bacon bob, nice meaty bellie. great job!!!
 
Yes laurel was what i smoked last WE.than let hang in the fridge to incorporate flavors-sliced this am.and off to Jill it went.I saved some for us. and Monty I always us Hi Mountian buckboard cure for bacons-I also have a 15# belly in the freezer I need to think about soon-these were small 2# ea. in zip locks for 6 days-than in the smoker at 90* for most of the day-hickory going the whole time(TBS)didn't worry about a pull temp cuz will get fried before cooking-sprayed 2 chunks with diluted maple syrup-the other 2 sprayed with AJ-than hung in the fridge for a week.
 
Awesome job Des. Love the belly with lots of meat.
Andy.
 
Thanks for the added info, Bob!

I am a firm customer of Hi Mountain now. Great stuff! Gonna try a few experiments with my smoke on Sunday. We'll see what happens. And of course there will be real Vermont Maple Syrup involved.

Cheers!
 
Don't know how I missed this till now, but Bob's more recent post got me callling him the bacon King. I'll call this confirmation!
 
What Cowgirl said.
 
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