I finally got myself down to Restaurant Depot and committed to making homemade bacon via the ATBBQ recipe. Sorry for all the pics but feel its justified on this 7 day journey and totally worth it if your thinking of doing this yourself.
Kicking off the curing process with my pans, salt and brown sugar ready.
After three days it was time to flip
After another three days it was time to rinse and air dry
With the drying done, bathe those bad boys in Hickory for 4 hours
Look a little happier after the smoke. Then back into the fridge for a day.
Time to slice the goodness. Cooked these slices at 250 for an hour and they were outstanding!
outstanding!!!
~20" Yoder "Swiss Army Knife" Stick Burner~
- Joined: May 10th, 2014, 12:33 pm
- Posts: 576
- Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue
That looks very good. The smell of the bacon getting smoked just after the cure in a Yoder is the best smell in the world.
that looks awesome. Was it one giant pork belly cut into 3 or 3 separate pork belly? looks amazing...
Frank: It was a single ~10lb skinless pork belly I cut into thirds. Today I broke out the mandolin and made easy work of slicing it up.
Kirby: I ended up with a cold right when it was time to smoke them so I couldn't smell anything that day 
and couldn't taste anything for a couple days afterwards so it had to sit in the fridge taunting me.
Return to Look at what I cooked
- Disclaimer :
- The views and comments entered in these forums are personal and are not necessarily those of the management of this board.
