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Bacon because thats what all the cool kids are doing

Continuation of my bachelors night post, 5 pounds belly, cured in salt, pepper, brown sugar and garlic (no pink salt used Morton's tenderquick using a recipe found on playingwithsmokeandfire.com). Divided in half cured for 6 days. Pulled from bags rinsed and soaked in clean water for an hour. Changed water at 30 mins. Let sit for 8 hours then smoke with heavy apple chips at 190 dome for about 3 hours until 140 internal. Let chill overnight, sliced thick and divided into 1 pound packs to store. Have just under $3 a pound in it and it is the best I have ever had. Probably will never buy store bought bacon again, too easy ad tasty! Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Letting the smoke clear up Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Frying the first slices for breakfast! Delicious! Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos

Comments

  • cazzycazzy Posts: 8,808
    Awesome!! Eager to try this!
    Just a hack that makes some $hitty BBQ....
  • bigphilbigphil Posts: 1,389
    looks great , only did one so far but i agree better than any store brought and easy to do 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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