Author Topic: bacon  (Read 307 times)

Online ctom

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« on: 02/25/21 19:06 UTC »
Years back when I butchered several pigs a year I'd make bacon from the bellies. A local grocery store had pork bellies for $2.99/pound last week so I picked one up and cured it for 6 days. This morning before heading out to run errands I slipped it in the smoker. Turned out pretty nice looking. Applewood smoke on it. Its got to rest now for two or three days to let the smoke mellow then I can slice it. This piece of meat was right at 7 pounds. I'll get a pic tomorrow.