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On the 7th day they were smoked!

toquinatoquina Posts: 94
edited 3:58PM in EggHead Forum
Finally my pork bellies are finished. After salt and sugar curing the pork for 6 days I had the pleasure of putting the bellies on the egg. I was a bit nervous of how they were going to turn out (I had recieved lots of great advice on the forum) I was draining the liquid each day and rewrapping the bellies. Next time I try this I am going let the bellies remain in the liquid and see what happens.
I am quite happy with the final results.

The egg had hickory chips and was at 200 degress for 3 hours.
After about an hour
The finished product



  • ManfredManfred Posts: 186
    That looks to goooooooooooood. what type of wood did you use?
  • toquinatoquina Posts: 94
    Thanks !I used hickory, I think the next time I will try apple for something different.
  • Really nice lookin bacon :woohoo:
  • WessBWessB Posts: 6,937
    It looks great...did you find it to be overly salty?
  • ManfredManfred Posts: 186
    That sounds good to. Good luck and many happy meals.
  • toquinatoquina Posts: 94
    No not to salty for my tastes. However I am a salty type of guy I am trying out on others tonight I will let you know there feedback
  • WessBWessB Posts: 6,937
    I also tend to use more salt than others..look forward to hearing comments from your guests...
  • So that's how you make bacon........
  • beesbees Posts: 335
    Nice looking bacon.Speaking of Easter those slices look like rabbits.Have a good weekend, Randy
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