Jump to content
MacKenzie

5 Pounds of Breakfast Bacon in the Making

Recommended Posts

Used a Ruhlman curing recipe for this 5 pound slab of pork belly. Here is it after 5 days in the cure. Next step is to clean the belly and do two wash outs for about 4 hours. Then dry and let it sit in the fridge for 24 hours before smoking on the KK. Not a pretty site but wait, just wait...

 

H8XLBgr.jpg

 

Started Pebbles up about 8 AM.

 

1iM0dPl.jpg

 

Pork Belly is start the smoke stage.

t6XEkQ2.jpg

 

All smoked using Maple Leaf lump, apple wood and cherry pellets to an internal temp. of 145F  :)

 

k2lpzX9.jpg

 

Bacon off the grill.

 

AC8NvbQ.jpg

 

Flip side.

 

qJq0CDA.jpg

 

One last shot before putting it in the fridge to cool oven night. I'll probably slice it tomorrow morning. It looks much better now. :)

 

zwGQlhf.jpg

Link to comment
Share on other sites

Sliced the 5 pounds of bacon, vacuumed sealed it and put it in the freezer.

 

sOrKHix.jpg

 

Cxi4qml.jpg

 

Test time-

 

M0tGdtk.jpg

 

 

oH3A2Zb.jpg

 

Time for breakfast.

 

1wBl6Lq.jpg

 

 

uer2ZdI.jpg

 

I forgot to set the timer for the SV egg and this is what you get when you guess 15 mins. Still delicious though, better than boiled. :)

 

nJirGXX.jpg

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.




×
×
  • Create New...