Spring Bacon

[MacKenzie]

I tried to get a 5 pound slab of pork belly but the best I could get was 3.5 lbs.

Cured and ready to smoke.

Smoked with cherry, maple and wine barrel woods.

Flip side-

It smelled so good I couldn't resist a taste.  

[sfdrew28]

Yummy! Looks great as all of your cooks do(except carrot pizza). I used to make bacon pretty often. Have to get back to it.


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[MacKenzie]

Thanks, sk, I appreciate your comments. The KK held the smoking temp perfectly, it is so easy. The whole house smells like bacon, Fabreze should be so lucky to smell like this.  

[bb3]

Thanks, sk, I appreciate your comments. The KK held the smoking temp perfectly, it is so easy. The whole house smells like bacon, Fabreze should be so lucky to smell like this.  

Looks delish. Did you smoke at 250 to internal temp of around 150?


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[MacKenzie]

Looks delish. Did you smoke at 250 to internal temp of around 150?


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Thanks, bb3, I smoked at 225 F until the IT temp. was 145F, then removed it frm the KK. I can't to slice it in the morning.

[Bruce Pearson]

Looks delicious Mac I still have bacon i made last year in the freezer 

[tekobo]

Very nice @MacKenzie.  I will take a note of the temperatures and give this a try.  Cold smoked bacon is more common here so that is all that I have tried so far.  Cold smoked came out really well.  It amazes and enjoyfuls me what can be done with a KK.  

[MacKenzie]

Looks delicious Mac I still have bacon i made last year in the freezer 

Thanks, Bruce. Better eat that bacon before it spoils.

[Bruce Pearson]

I have it  vacuum sealed?

[MacKenzie]

Yes, that is great and it will keep better that way for sure but it won't keep forever. I vacuum seal mine too but I have a slice for breakfast so it doesn't last that long in my freezer. I have no idea how long it will keep. There is a lot of fat and I find that is what goes bad first.

[MacKenzie]

Sliced the bacon so now I can get back to having a slice at breakfast, a treat.:)

[tony b]

Awesome looking bacon, MacKenzie! I'm out of homemade myself. 

[MacKenzie]

Don't you just hate when that happens, Tony.  

[Bruce Pearson]

That bacon looks really good Mac! I’ll have to get mine out and make some bacon, lettuce and tomato sandwiches.

i received my dizzy pig rubs today and have attached a picture Wow this should last a long time. The two on the left second from top and top are not dizzy pig. The one on top is my go to rub in the past. Now where to put them lol

Edited April 12, 2018 by Bruce Pearson

[MacKenzie]

Bruce, I will be right thete for pne of your tasty sandwiches.

At the same time I can checkout that spice pyramid.

[tony b]

You are right, you are definitely set for quite a while! Get to cooking!!! 

[Bruce Pearson]

I just received some prime rib of pork any suggestions on rub to use? Mac if you see somethinh you like I’ll send it to you. I’m not going to be able to use all these. I really don’t cook that much, I’m trying, but cooking for one just doesn’t work for me

[MacKenzie]

Oh come now Bruce, it works for me, you can do it too. Thanks for the offer Bruce.  

[tony b]

16 hours ago, Bruce Pearson said:

I just received some prime rib of pork any suggestions on rub to use? Mac if you see somethinh you like I’ll send it to you. I’m not going to be able to use all these. I really don’t cook that much, I’m trying, but cooking for one just doesn’t work for me

And it works for me, too. Not a valid excuse Bruce, get out there and show us your stuff!! 

And for all things pork, you can't go wrong with Dizzy Dust. If you want to get OTB, then go Jamaican Jerk on it!! But, it gonna be straight up spicy - Rah-stah, mon! 

[Bruce Pearson]

Tony when you say straight up spicy do you mean hot spicy or just spicy? I can’t handle things that are too hot. I might try the dizzy dust on the first one