The pork belly is ordered - Makin' bacon

[Monch]

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.

[FLBentRider]

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.

[KyNola]

Hey Monch,
If you haven't already, check out the recipe site.  There are some good bacon makin' recipes there.

www.susanminor.org

KyNola

[KyNola]

FLBR,
Might be able to cut them in half and hang them rather than lay on racks.

KyNola

[Monch]

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!