Makin Bacon

2793 Views 30 Replies 15 Participants Last post by maryb, Nov 30, 2015

Discussion Starter · Sep 30, 2015 (Edited)

15lb Pork Belly smoked over hickory. Brown sugar, black pepper, kosher salt & curing salt.

Rubbed down and ready to sit for five days.

Four hrs in the smoker @ 175 and overnight rest in the fridge.

Sensitive content, not recommended for those under 18

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Result: Outstanding!

Reactions: 3

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Nothing gets a discussion started like bacon.

You guys are getting me thinking, and it's dangerous when I start thinking.

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