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I am going to buy a pork belly to cure then smoke on the egg. Anyone have any pointers? This will be my fist try at it.


  • nolaeggheadnolaegghead Posts: 14,201
    Try to find if you can, some good belly.  Don't over-cure it, you can end up with overly-salty bacon.  Don't over-smoke it - little smoke, long time is good.  Lots of smoke short time can make it taste like an ash tray.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • BOWHUNRBOWHUNR Posts: 1,447
    Get yourself an A-MAZ-IN Smoker for your egg and cold smoke it.  You're welcome. ;)


    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • U_tardedU_tarded Posts: 1,280
    don't rush it, its done when its done is a big thing, let the science work. 

    here is a good semi recent thread on bacon pretty long:

    here was my first batch I hot smoked it but I like the texture of a cold smoke better

  • ChubbsChubbs Posts: 5,225
    edited April 2013
    What everyone else said... Only thing to add is go ahead and buy the book Charcuterie. Once you see how awesome the bacon is you will want to try other meats. This book is a wealth of knowledge
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • henapplehenapple Posts: 14,416
    I saw a rig with a small electric smoker with duct fun to the egg... how do you hook that upandwhat else can you cold smoke?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • RzeancakRzeancak Posts: 155
    i over cured mine and didn't let it soak long enough.  Make sure that you pay a lot of attention to those steps.  My bacon is uneatable good for cooking though.
    A child can ask questions a wise man can't answer!!!
    Large @ Small BGE 

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