MacKenzie Posted May 12, 2015 Report Share Posted May 12, 2015 I was hoping to do this on my KK but next time Here is a 5 pound slab of pork belly ready for smoking after being cured for 5 days, rinsed and allowed to dry for 24 hours in the fridge. Doesn't look like much but the end product will Smoked to internal temp of 150 F. Looks like candy to me:) Sliced and ready vacuum seal and freeze. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 12, 2015 Report Share Posted May 12, 2015 Let there be BACON!!!! Looks like meat candy to me, too! Simply gorgeous, MacKenzie!!! On my "to do" list. I have several pieces of skin-on belly in the freezer that I need to brine and smoke. Along with a corned beef brisket to convert to pastrami. Just so many other cooks keep getting in the way!!! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted May 12, 2015 Report Share Posted May 12, 2015 Maybe it tastes like candy...but I think you should send me some just to be sure we agree I love mak'n bacon :D Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 13, 2015 Author Report Share Posted May 13, 2015 Thanks, guys. Can't wait for breakfast Once you start making bacon there is no going back to buying it! Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 13, 2015 Report Share Posted May 13, 2015 Awesome bacon - I want to try that sometime. Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 13, 2015 Report Share Posted May 13, 2015 You used a slicer for that? Yea stupid question. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 13, 2015 Author Report Share Posted May 13, 2015 ckreef, I sure did Quote Link to comment Share on other sites More sharing options...
tinyfish Posted May 13, 2015 Report Share Posted May 13, 2015 I would have gone to sleep early just to get up early to try that bacon. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted May 13, 2015 Report Share Posted May 13, 2015 Pretty Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 14, 2015 Report Share Posted May 14, 2015 I have a BIG one cured ready to smoke this weekend.. My butcher left the rib bones in.. torn wether to remove them now or yank them later in the process.. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted May 14, 2015 Report Share Posted May 14, 2015 I have a BIG one cured ready to smoke this weekend.. My butcher left the rib bones in.. torn wether to remove them now or yank them later in the process.. I'm sure what ever you decide the results will be outstanding. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 15, 2015 Report Share Posted May 15, 2015 MacKenzie - that is one beautiful slab of bacon. Wonderfully done. Attagirl! Quote Link to comment Share on other sites More sharing options...
bryan Posted May 18, 2015 Report Share Posted May 18, 2015 You just don't act like a country girl Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 18, 2015 Author Report Share Posted May 18, 2015 Quote Link to comment Share on other sites More sharing options...
mguerra Posted May 21, 2015 Report Share Posted May 21, 2015 Making your own bacon is really easy. "Charcuterie" has instructions and they are all over the net. I buy a pig from the 4H show and tell the processor to let me make the bacon! All foodies should make it once. Well, at LEAST once. Quote Link to comment Share on other sites More sharing options...
mguerra Posted May 21, 2015 Report Share Posted May 21, 2015 Here. I'll bump this thread from a while back: http://komodokamado.com/forum/topic/4590-bacon-cook-video/ Quote Link to comment Share on other sites More sharing options...
