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1st Pork Belly

9 lbs Pork Belly from Costco, Dizzy Dust and Apricot Preserves.  Going to smoke until 185 temp then cut 1/2 for bacon and the other will be Burnt Ends for Sunday's final round of the Masters!!  Hopefully it'll be yummy!!

Retired Navy, LBGE
Pinehurst, NC


  • RRPRRP Posts: 23,943
    I love "burnt ends" and bet you will too!
    Re-gasketing America one yard at a time.
  • onedbguruonedbguru Posts: 1,637
    edited April 10
    my  $.02 worth: technically that is just cooked pork belly. To make bacon:  **coat with salt, pepper and if you like add brown sugar.  Coat liberally - place in plastic bag and put it into the bottom of your fridge for 2-4 weeks.  Then "cold smoke' the slab - egg should not get above 150 for 4-6 hours. Then freeze for 2-4 hours and then slice to your desired thickness, fry and eat.   

    **you can use curing salt - typically results in that familiar pink color. 
  • gmanrvagmanrva Posts: 345
    Looking good!!
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
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