got the pork belly out of the brine,rinsed and on the smoker taking on some cold smoke for awhile, than on to a hot smoke after that
It's bacon day every day. Technically isn't it national nude day? Not a good combo. Cooking bacon nude would result in burnt sausage.
yeah but today is bacon day , not this past summer!!!Of course international bacon day is the first Monday in Sept, so we well let you slide a little Wednesday is International Bacon Day
I did two 10-11 lb bellies, divided into thirds. The rest were Christmas gifts, but I saved one for us
well here is what mine came out like. The small pork belly slabs I had were an odd size / shape and made it difficult to slice up on the slicer. Not the best bacon cook I have done thats for sure but it well fry up just fine
Nice looking pile. My next bacon is gonna be buckboard. I have a butt thawed in the fridge, but I'm out of cure. Waiting on Prague powder with an Amazon order.
My first buckboard bacon, and my first home brewed cure. It tastes great, but the texture is a little different. I'll have to see what the family has to say. I like paying $0.99-1.09/lb for butts vs $2.75+ for belly lately.