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I am 24hrs from having my bacon ready to smoke,cool and slice and THEN I can fry it up to go on my burgers. It has been a 2 week process.
Started with 3lbs of pork belly, rubbed with kosher salt, br sugar and fresh cracked pepper and into a ziplock bag in the fridge for 14 days. Then remove from the ziplock, dry it off, add more pepper and put it back in the fridge for 2 more days not covered on paper towels to soak up any additional moisture. Then, (tomorrow), on the Egg for 3-4hrs at < 190 with maple smoking wood. Cool for an hour or so in the fridge and then slice it up thick or thin as desired.
Next day, cook the bacon, fire up the egg with burgers and the best dang bacon cheese burger you have had.
Just remember... if the thread gets too nasty/personal there is a high probability the buffalo will strike, the thread will disappear and we fugetaboutit and go back to smokin, grillin and (in most cases), drinkin and braggin.
Looks like I cant cut the 10lb in half @CtTOPGUN. It has a huge bone inside.
With a good boning knife, you can cut the bone out if you would like. What size BGE? I typically start my PP at around 10pm after stabilizing the Egg at around 250-275. It should go until around 2pm the next afternoon, then FTC until ready to judge/eat.