Apple-smoked maple bacon

[WoodlawnSmoker]

I just had to try my first smoked pork belly.  I dry cured it using some locally tapped maple syrup and brown sugar.  It got about 2 1/2 hours of apple smoke and brought the internal temperature to 150.  Fabulous stuff, the only thing I'll change next time is maybe give it a bit more smoke or use a stronger wood type.  All in all very pleased.

[UncleAl]

Looks good this is is on my to do list as soon as I have a chance.

[RedJada]

Looks great. Once you do your own bacon. You'll never go back to store bought. ;D ;D ;D

[Saber 4]

That does look good and RJ is right, it sure feels good to start passing up more and more aisles in the store. I like pecan for bacon, the apple has always seemed a little to light for my tastes, others love hickory for bacon and everything else for that matter.

[BAM1]

Looks great.  I run ten pounds of bacon through my smoker evey eight weeks.