Smokin Bacon

Got a little less than 7lbs of pork belly in 4 pieces and cured it this last week.

Used the cure from: Charcuterie: The Craft of Salting, Smoking, and Curing. (Google to find this book.) For two of them I used maple syrup per the recipe, for the other two I used blackstrap molasses.

Now they are rinsed and drying in the fridge for 24 hours.

Looking good so far though.

Smoked all four pieces of cured belly with about 6oz of hickory until the internal temp of the biggest one was 150°F.

Then I cut each one in half (longest one in thirds) because my meat slicer wouldn’t hold them whole and sliced them thick.