Two More Bellies & Some Ribs

[KBFlyer]

Yesterday was ribs in the pit barrel cooker (Drum Smoker) and today was two slabs of pork bellies for bacon. The one slab has to be around 4 inches thick on one end.

Bacon is off to the outside fridge to firm up and later to get vac sealed. Should be good for a while. LOL

 

[Jim_C]

Good sized slabs for bacon. How long did they take? and what was your temperature?

 

[KBFlyer]

Good sized slabs for bacon. How long did they take? and what was your temperature?

225° F
Started around 9AM and took out around 2PM @ 135°F internal plus or minus depending on the thickness of the meat.

 

[jcam222]

Tasty looking slabs!

 

[Rafter H BBQ]

One day around the smoker is awesome… two in a row is amazing! Looks mighty tasty!

 

[KBFlyer]

I divided them up into 3 smaller slabs each and vac sealed them for later use. I have a lot of bacon in the freezer already from my second last smoke. I do have a large hobart slicer to slice bacon but lately I find just using my filet knife as I need some for morning cooks is all I need and I get nice even cuts if I take my time.

 

[WaterRat]

Nice slabs!