OK,
It seems that Alton Brown can talk me into anything.
I'm going to have a bash at making my own (American) bacon.
I've ordered two 10# bellies...might as well fill the smoker.
Does anyone have any of their own, tried and true, tips/tricks/ideas? The "Good Eats" episode seemed logical, and I have yet to stick my nose into my Rytek Kutas book to see what he says.
Thanks in advance....and for all the great advice I've already gleaned from this forum.
That's a lot of belly!
I think I recall that a four pound section is what fits on a Bradley rack. You may have to invert/double stack your racks to get it all in at once.
Hey Monch,
If you haven't already, check out the recipe site. There are some good bacon makin' recipes there.
www.susanminor.org
KyNola
FLBR,
Might be able to cut them in half and hang them rather than lay on racks.
KyNola
THAT's my plan.
Halving the bellys. Three halves will be hung and smoked as bacon and one will be divided for future recipes that require braised pork belly.
I already have rods cut to fit the top rack-receiver. All I need to do is get the s-hooks (or have them made in my company's fab shop!)
I perceive that hanging will result in a better (more aesthetically pleasing and more evenly smoked) product.
Thanks for the web resource, KyNola!