Thoughts that pop into my head include "I wonder how difficult it is to make your own bacon?" Hmmm. After a little research, other than procuring the pork belly, it's easier to make than pie! We're about halfway through our warm weather grilling season. The new grill I bought early in the spring, with the smoker attachment has exceeded my expectations and I've smoked a little bit of this and that since then. Pork belly and bacon were next on my list.
I got my pork belly from my favorite meat purveyor W.A. Beans and Sons. It was frozen and at 11.7 pounds not light to carry! I took it home and began the process. The cure I used was from Michael Symon, I doubled mine as his call for 5 pounds of pork belly. Curing time can vary, I discovered. Some recipes say 5 days, some say 7. I had my pork belly cut in quarters and curing in gallon ziploc bags, so I thought I would try smoking half after 5 days and then the other half after 7. Yesterday we smoked the 5 days.
The smoking technique, well they are all about the same. Roughly 2 hours at around 150-200 degrees until internal temperature is 150 degrees. I'm still working on adjusting my smoke temperature, but the 5 days did smoke for 2 hours and reach the internal temperature I needed. We will see how the 7 day does later this week. Another fun cooking process. I love making things from scratch!
I got my pork belly from my favorite meat purveyor W.A. Beans and Sons. It was frozen and at 11.7 pounds not light to carry! I took it home and began the process. The cure I used was from Michael Symon, I doubled mine as his call for 5 pounds of pork belly. Curing time can vary, I discovered. Some recipes say 5 days, some say 7. I had my pork belly cut in quarters and curing in gallon ziploc bags, so I thought I would try smoking half after 5 days and then the other half after 7. Yesterday we smoked the 5 days.
The smoking technique, well they are all about the same. Roughly 2 hours at around 150-200 degrees until internal temperature is 150 degrees. I'm still working on adjusting my smoke temperature, but the 5 days did smoke for 2 hours and reach the internal temperature I needed. We will see how the 7 day does later this week. Another fun cooking process. I love making things from scratch!
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| 5 Days, smoked and ready to slice for all your pork belly needs |
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