Home made Bacon

[tpack]

Ever since I got my REC TEC pellet smoker, the #1 item I like smoking on it is a cured pork belly. It is super easy to cure and easier to smoke. The hardest thing is finding a whole pork belly. I have to drive to Costco to get a whole one. If you have a pellet smoker and not making home made bacon, you are missing the boat. I made peppered bacon this time.

[DedDuk]

Looks great. What are you using for a cure and how long? Smoking temps?

[Solocam84]

That looks good. I want to eat all of it.

[tpack]

Looks great. What are you using for a cure and how long? Smoking temps?

Amazing Ribs.com has lots of good info for making bacon and pastrami. I smoked this pork belly @ 190-200 till the internal temp was 155 degrees. Put in refrigerator over night and slice the next day. The cure method is listed in the link below.

https://amazingribs.com/tested-recipes/pork-recipes/how-make-smoked-bacon-home

[mikeyb_23]

Are you using a slicer to slice or a knife?

[Buckshot-73]

Tagged

[Geezy Rider]

I get my pork belly’s from a local butcher shop. There’s bound to be one in the Stephenville area.

[GARY]

More details please from anyone who does this!

[AntlerCollector]

I cure mine at least 10 days before smoking

[tpack]

Are you using a slicer to slice or a knife?

I use a Forschner knife and my 26 years of meat cutting skills as a butcher. If I had a good slicer I would use it though.

[tpack]

I cure mine at least 10 days before smoking

I cured this belly 7 days prior to hitting it with the smoke. I just had some with some sunny side up eggs and toast. Tasted great.

[JES]

I use a Forschner knife and my 26 years of meat cutting skills as a butcher. If I had a good slicer I would use it though.

That's impressive slicing, I thought it was done in a slicer.

Looks delicious.

[JayB]

Noted. Bacon done at home is NOTHING like bacon from the store.

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[Silvey]

Dang that looks good. Impressive knife handling.

[deerwatcher51]

More details please from anyone who does this!

I use the recipes on amazingribs and then smoke them to an IT of 145. They turn out great.