Home made Bacon

This pork belly was cured for 7 days and smoked to an internal temp of 155°. Gonna fry some up tonight with some over easy eggs. This is the second time making bacon since I got a pellet smoker last year and my favorite item I like smoking on it. This stuff is the "BOMB".

How are you curing it?

Wow. Just wow.

Looks better than the pre packaged type you get at the store ! gonna have to give that a try

Oh my goodness. Making me crave a BLT, AND a bacon cheeseburger (at the same time!!).

Good lord

Yep TPACK is the master at it. He's the one that got me started making my own bacon.

Amazing Rib.com has lot of helpful information. Here is the link I used to get my cure recipe. I cure it for 7 days before hitting it with the smoke. After you do it the first time you will do it from now own, if you have the time.


https://amazingribs.com/tested-recipes/pork-recipes/how-make-smoked-bacon-home

I’ve been meaning to do this. Looks sooo good.

Looks excellent! Did you slice it by hand, or use a slicer?

Thanks TPACK, I'll give it a try for sure. It looks really good.

Excellent!

Interesting, thanks for sharing!

I sliced it by hand and used this Forschner/Victorinox chef knife.

Damm man you have eyes like a surgeon if you hand sliced that! Perfect!

Boy, that's thing of beauty! Dang that looks great

Nice work.

I had 26 years of practice as a butcher. That was actually pretty easy. What`s hard, is cutting a full cut boneless round steak with a 12" steak knife 1/2" thick. I used to do that with a steak knife to keep from dirtying up equipment that you had to clean up later.

Don't want to hijack, but round steak is one of the most underrated cuts of meat today. Of course I'm not woke !!

Put some liquid smoke on there.

When I started cutting meat(1980), this cut was how most people bought round steak and it was usually with the bone in it. We would have them on sale for 1.19 lb. and it was all 2 people could do to keep the in the counter. It`s not hard to sell dollar bills for fifty cents as we used to say. Now the most popular and profitable way to merchandise the round is to sell the top, bottom and eye of round separately. Most supermarkets don`t even sell full cut bone in round steak and more.


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Bet it's good.