hello everyone
today i did 25 pounds of pork belly bacon i actually started it last night and the chips cought on fire and the smoker got really hot around 300 degrees it melted a lot of the fat i had about an inch of grease in the bottom of my smoker what a mess that was so i pulled the bacon last night and cleaned the smoker and put the bacon back into the smoker at 120 for another 8 hours today i think its going to be just fine
i used the morton tenderquick recipe and cured for 5 days and smoked using hickory on this batch we scraped the pig so i left the skin on it made for a nicer looking bacon here are some pics
today i did 25 pounds of pork belly bacon i actually started it last night and the chips cought on fire and the smoker got really hot around 300 degrees it melted a lot of the fat i had about an inch of grease in the bottom of my smoker what a mess that was so i pulled the bacon last night and cleaned the smoker and put the bacon back into the smoker at 120 for another 8 hours today i think its going to be just fine
i used the morton tenderquick recipe and cured for 5 days and smoked using hickory on this batch we scraped the pig so i left the skin on it made for a nicer looking bacon here are some pics