Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
i've decided to do a little curing and experimenting with bacon. haven't really seen much on here about cured meats....
so i got a pork belly and built a cure for it. let it go for seven days, turning twice a day with a message to distribute the cure. started some lump in my chimney as i wanted a cold smoke on the belly. i used applewood chips i had soaked. did a slow cold smoke for two hours on the bacon...dome temp was up to 100 degrees when i took it off.... http://i71.photobucket.com/albums/i145/lang96/002-50_zps279f9227.jpg
i really like the buckboard bacon! kinda like a cross between bacon and country salt cured ham (Virginia ham). less fat than regular bacon with the same great taste, and it's cheaper and easier to get than pork belly!