MacKenzie Posted November 7, 2015 Report Posted November 7, 2015 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... Started Pebbles up about 8 AM. Pork Belly is start the smoke stage. All smoked using Maple Leaf lump, apple wood and cherry pellets to an internal temp. of 145F Bacon off the grill. Flip side. 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.
CeramicChef Posted November 7, 2015 Report Posted November 7, 2015 MacKenzie, as always, wonderful pics and I can't wait to see the cooks! Thanks!
tinyfish Posted November 7, 2015 Report Posted November 7, 2015 Love that bacon. I'm sure it will be tasty.
bosco Posted November 7, 2015 Report Posted November 7, 2015 I beieve that the term is.... Dammmmmmmmmmmmm!!!!!
tony b Posted November 7, 2015 Report Posted November 7, 2015 No, Bosco, it's DAAAHHHAAAMMM!! Sic, MacKenzie, just sic!
5698k Posted November 7, 2015 Report Posted November 7, 2015 Guys! Guys!!! It's DAAYYYYUUUUMMMM!!!! Robert
MacKenzie Posted November 7, 2015 Author Report Posted November 7, 2015 No, Bosco, it's DAAAHHHAAAMMM!! Sic, MacKenzie, just sic! Thanks, everyone, I have to admit I was pretty happen when I opened the lid.
tomahawk66 Posted November 7, 2015 Report Posted November 7, 2015 Oh boy I'm looking forward to seeing that sliced.... Sent from my iPhone using Tapatalk
kjs Posted November 8, 2015 Report Posted November 8, 2015 Very nice, I'll bet it will be as delicious as it looks.
Poochie Posted November 8, 2015 Report Posted November 8, 2015 That looks soooooooooooo good. I can't wait to see the photo with eggs, bacon and some type of homemade bread for your breakfast.
ckreef Posted November 8, 2015 Report Posted November 8, 2015 Really great looking bacon. Looks even more tasty then the Canadian bacon. One of these days .....................
MacKenzie Posted November 8, 2015 Author Report Posted November 8, 2015 Sliced the 5 pounds of bacon, vacuumed sealed it and put it in the freezer. Test time- Time for breakfast. 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.
tony b Posted November 8, 2015 Report Posted November 8, 2015 Killin' me, MacKenzie. Now I'm off to make breakfast, but my store-bought bacon won't be nearly as good as yours!
CeramicChef Posted November 8, 2015 Report Posted November 8, 2015 Wow! I'm glad I didn't see this before breakfast! I'd have eaten the plates. Beautiful money shots and that bacon looks positively wonderful. Kudos!
Poochie Posted November 9, 2015 Report Posted November 9, 2015 Great pictures of a great breakfast! Is it an illusion or do I see ONE piece of bacon on that plate??
MacKenzie Posted November 9, 2015 Author Report Posted November 9, 2015 No illusion Poochie, but not to worry, I'm having the other one this morning. :)
wilburpan Posted November 9, 2015 Report Posted November 9, 2015 I am so impressed. What temperature did you smoke the bacon at?
MacKenzie Posted November 9, 2015 Author Report Posted November 9, 2015 Thanks, Wilbur, I put the pork belly on shortly after lighting the lump and ran the grill around 150-180F for a couple of hours and then let it slowly rise to 240F at the end of the cook.
