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Just More Bacon #8347417 08/10/21 09:56 PM
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Had an extra Pork Belly so I made a lil more pepper bacon. I cured for 8 days. Off the smoker after 3.5 hours and already sliced. Gonna have pepper bacon and sunny side up eggs tonight. Bacon sandwiches tomorrow night..
[Linked Image]
[Linked Image]
[Linked Image]

Re: Just More Bacon [Re: TPACK] #8347437 08/10/21 10:18 PM
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Would up

Re: Just More Bacon [Re: TPACK] #8347445 08/10/21 10:23 PM
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Would love to try that. Where do you get your large pork belly?? I only have one or two groceries that will even get it in, and they're usually about little 4"x6" packages. I normally have to use two just to make my burnt ends!!

Re: Just More Bacon [Re: Blank] #8347459 08/10/21 10:34 PM
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Originally Posted by Blank
Would love to try that. Where do you get your large pork belly?? I only have one or two groceries that will even get it in, and they're usually about little 4"x6" packages. I normally have to use two just to make my burnt ends!!


I got several @HEB 4-5 months ago. Paid 2.99 lb. for this 4.5 lb. belly. Costco has them to, but they are over 4 bucks lb. now.

Re: Just More Bacon [Re: TPACK] #8347471 08/10/21 10:46 PM
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That bacon looks amazing.

Pork Belly for me is second only to Brisket for being my favorite thing to do on the smoker.

I usually take a Pork Belly and cut it up into 1.5 inch cubes, rub it/toss it with Meat Church Gospel, and smoke it for 2.5-3 hours spritzing it every hour. Once it gets to 190-200 degrees, I will take it off, put it in a pan, rub it again, sauce it and put it back on for around an hour until the sauce thickens, just like you would do Brisket Burnt Ends.

I will try that bacon next.




"Whitetail Deer are extinct because of rifles with telescopes mounted on them." - My 11th Grade English Teacher
Re: Just More Bacon [Re: LeonCarr] #8347474 08/10/21 10:52 PM
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Originally Posted by LeonCarr
That bacon looks amazing.

Pork Belly for me is second only to Brisket for being my favorite thing to do on the smoker.

I will take that Pork Belly, cut it up into 1.5 inch cubes, rub it/toss it with Meat Church Gospel, and smoke it for 2.5-3 hours spritzing it every hour. Once it gets to 190-200 degrees, I will take it off, put it in a pan, rub it again, sauce it and put it back on for around an hour until the sauce thickens, just like you would do Brisket Burnt Ends.

I will try that bacon next.



I agree with you. Pork belly burnt ends are awesome/ the "BOMB". After making PBBE`s I will never make any more ribs at all. You get all of the meat without the bones. [Linked Image]

Re: Just More Bacon [Re: TPACK] #8347498 08/10/21 11:13 PM
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That is what I am talking about!

Nice job on the PBBEs.


"Whitetail Deer are extinct because of rifles with telescopes mounted on them." - My 11th Grade English Teacher
Re: Just More Bacon [Re: TPACK] #8347523 08/10/21 11:29 PM
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Beautifull!!!!!!!!!!!!!!!!!!

Re: Just More Bacon [Re: TPACK] #8347532 08/10/21 11:38 PM
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Well done.

Re: Just More Bacon [Re: TPACK] #8347686 08/11/21 02:22 AM
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Boy that's pretty !


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Re: Just More Bacon [Re: TPACK] #8347743 08/11/21 03:47 AM
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I made the burnt ends twice for a friend's party and it was all anyone talked about. Very easy and very hard to beat

Re: Just More Bacon [Re: TPACK] #8347744 08/11/21 03:47 AM
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The Bacon looks amazing btw

Re: Just More Bacon [Re: TPACK] #8347834 08/11/21 11:41 AM
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You simply can NOT have too much bacon. Would.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Just More Bacon [Re: TPACK] #8347871 08/11/21 12:30 PM
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Greatness!

Re: Just More Bacon [Re: TPACK] #8347952 08/11/21 01:32 PM
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cheers food Wish I would do this.... Lazy I guess.


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Re: Just More Bacon [Re: TPACK] #8348648 08/12/21 01:00 AM
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Dadgummit looks good

Re: Just More Bacon [Re: TPACK] #8348671 08/12/21 01:20 AM
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I’ve never met a dead pig I didn’t like.

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