First attempt at Bacon

[zueth]

I picked up a 10.5 lb pork belly from Costco to make bacon.  I split the pork belly in half so I had 2- 5lb chunks.  I planned on doing the 10.5 maple bacon so mixed together the ingredients and spread over the pork belly and put it in a zip loc and in the fridge for seven days.   Esch night I flipped them over to distribute cure properly.  After the 7th day, I removed from cure and rinsed with water. Then i put them on an inverted bradley rack into the fridge overnight.  The next day I fired up the Bradley and smoked at 120 for 3 hours with maple, then continued to cook at 160 until IT of 140.  Put the bellies in the fridge overnight and then the next day I put them in zip locs.  They sat in the fridge about 48 hours and then I sliced.  I left out about 8 pieces and vacuum packed the rest and put in the freezer. I cooked some up this am and the flavor was amazing, but the texture was a little firm, so I just need to work on the best way to cook.  I think I will try lower temps the next time around.  Overall I consider it a success and will be doing more.

Here are pics of the process:
Pork Belly

Out of brine

Out of smoker


Bacon Jig

Sliced Up

[Habanero Smoker]

I like your bacon jig.

I see you decided to smoke/cook the half slab that had the bright red section. I would have done the same.

[mybad]

That looks fantastic!

[Edward176]

Looks real good, I especially like your jig!! I might use your idea and get rid of my slicer

[theLDP]

Try cold smoking for your next run.  The texture will be better.   

[Gafala]

Nice looking Bacon. I get my bellies from Fiesta Foods and have them split them so I have four to smoke.

[ratherbboating]

Looks good.  When my bacon is ready, I throw it in the freezer till it stiffens some.  Make for easier slicing.