With all the cold and snow we've had here in the Northeast I needed to do something make my insides go happy happy joy joy. What better way to do that them make some bacon. Here is the 5lb. Pork belly getting ready to be rubbed in with the cure.
Pork belly all rubbed and ready for a 7 day rest in the fridge.
After a 7day cure, a cold rinse and a day drying in the fridge she is looking sweet!
I cut the belly in half so it fits nicely on the egg. Now it's time for a apple/hickory smoke bath on the egg at 180.
7 hours later and a internal temp of 150 she is looking mighty fine.
All sliced and vacuumed sealed.
Time to eat and get ready to shovel some more snow.