So here is my first attempt at making bacon, and I'd have to say that I'm very satisfied. I started with a pork belly I picked up at Sam's.
I used Pop's brine and cured it for 14 days. Removed, rinsed, patted dry, applied black pepper, and placed in the fridge for 24 hours.
Smoked in the smoke shack @ 145*-155* for 4.5 hours over oak & apple.
Removed and placed in fridge for 24 hours to bloom.
Chilled in the freezer to assist slicing, then sliced it up!
The only thing I would do different next time would be to smoke it a little longer. Other than that - I'm happy I've found my bacon recipe!
I used Pop's brine and cured it for 14 days. Removed, rinsed, patted dry, applied black pepper, and placed in the fridge for 24 hours.
Smoked in the smoke shack @ 145*-155* for 4.5 hours over oak & apple.
Removed and placed in fridge for 24 hours to bloom.
Chilled in the freezer to assist slicing, then sliced it up!
The only thing I would do different next time would be to smoke it a little longer. Other than that - I'm happy I've found my bacon recipe!
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