Costco had a sale on pork belly a while back. Decided to pull the trigger and make bacon again. I’ve had edible but mixed results in the past. Decided to use Chud’s BBQ recipe for bacon. His recipe is simple but very good. Cured them in vacuum bags for a week. Flipped them each morning.
Smoked them on my pit boss at 200 for 5 hours. Pulled them off at 160f internal temp.
Bacon came out great. Sliced this one slab thick, ~1lb in double thick slices, then another pound in 3/8” slabs. The other bacon slab is gonna get chilled and sliced thinner, probably closer to grocery store “thick cut”.
Flavor is great. Straight down the middle. Like I wanted. Every other time I’ve tried bacon it’s been some weird recipe with a different “flare” to it. End pieces were a little saltier than grocery store but that’s normal with end cuts. Middle cuts are right on the money in terms of salinity.
Yes the belly that I got was a fatty one. I like fatty bacon.
by distrucktocon
3 Comments
Hell yeah. Looks good man. My Costco had a sale the other day as well and I used em up for some burnt ends. Pork belly ftw 🙌
I approve.
For the salty end cuts I usually cut a fingernail-thick slice off each end first and dice it for lardons. Great in a white sauce with pasta or crispy and added to a salad.