Makin' bacon!

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tRidiot

tRidiot

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Well, some of you saw my adventures in pork belly tacos last week, which were AWESOME! But that was just the start of it...

The pork belly I fried up here was only a portion of what I got, another 5 lbs or so was thrown in to cure and today it is going on the smoker! Here we go!

In the bag, curing:

i236.photobucket.com_albums_ff121_tRdoc_Grillin_202016_20161221_064759_zpsmlic36rz.jpg



Out and lightly rinsed:

i236.photobucket.com_albums_ff121_tRdoc_Grillin_202016_20161221_065539_zps3eiqcfee.jpg



And now... in the smoker! 18 degrees outside... 225F inside, baby! Little applewood smoke on this batch. :D

i236.photobucket.com_albums_ff121_tRdoc_Grillin_202016_20161221_070352_zpsivu86y1x.jpg



More pics in a couple of hours! :D
 
WhiteyMacD

WhiteyMacD

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Quick Cure? What are you putting in the cure?

I've done bacon before using the Pink Salt method but it required a weeks worth of cure time before smoking... I also do a couple pounds without smoke just to have salt pork on hand. Salt pork comes in really handy for recipes where you want some really good flavoring but dont want the smoke. I use it a lot in making NE clam chowder.
 

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