1st attempt at homemade bacon.

GaBGE

Bought two pork bellies at Sams that were just under five pounds each. Coated one with maple syrup then mixture of salt, brown sugar, black pepper and cure #1. The second one I left out the maple syrup, and only used the dry mixture.  Placed in separate bags and into the refrigerator to flip daily until next weekend when I will smoke them. Thinking of using peach wood to smoke them since that’s what I have on hand. Hope I’m not disappointed. 

Eggcelsior

You won't be. Rinse the bellies after the cure and soak in plain water for an hour or two. Test-fry a piece before smoking. If it's way too salty, soak for an hour or so in water then test-fry another piece. I have a couple in an equilibrium brine right now that I'm going to smoke tomorrow or Sunday.

The Cen-Tex Smoker

That’s nice looking belly. What recipe did you use for the cure mix? 

SmokenBonesATX

Looking good. Once you try homemade you’ll never buy store bought again. I’ve used pecan and hickory in the past and both have worked well. I’m sure the peach will give you some great flavor. Happy cooking! 

caliking

I’m taking a crack at this as we speak. Only issue is that I’m not home to flip it every other day. Hoping to return home to a non-catastrophe in a week or so. 

GaBGE

The Cen-Tex Smoker said:

That’s nice looking belly. What recipe did you use for the cure mix? 

http://ilovemeat.com/homemade-bacon-part-1-cure/

Jai-Bo

Hey, it's bacon....How can you screw that up???  hahaha  I've been wanting to try burnt end pork belly....

Sea2Ski

@Jai-Bo take the time to do it.  It is worth it!

Wolfpack

@Eggcelsior mentions above but worth repeating. After the soak please test fry a slice to make sure it meets your taste preferences for salt. If it’s too salty soak longer. 

I have ave ruined a batch by skipping this step. 

six_egg

I have done mine with Meatheads Maple bacon recipe. I love it. Simple simple. Even I can do it so I know it is easy.

GaBGE

Removed pork bellies from cure last night and soaked for two hours. Put back in in refrigerator over night uncovered. Just put them on the xl at 150F with some peach wood. Any tips on  how long I should smoke them at that temp?

Dave in Florida

Got one I am smoking tomorrow also.

GaBGE

Ended up smoking about 4 hours and
held 150 temp. IT was around 125 when I took them off. Back in refrigerator overnight, will slice tomorrow.