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**The Sauce Blog**
August 3rd, 2017, 2:50 pm
* Abilene ** Abilene *
  • Joined: July 6th, 2017, 10:49 pm
  • Posts: 6
  • Location: Valdese, NC

If you haven't tried making homemade bacon, now is the time! It's easy. It's cheap. You won't find any in the grocery store that can compete with what you can make at home on your own grill or smoker. Here's my cure recipe for a 4-6 pound slab of pork belly:

1/2 cup coarse kosher or sea salt
1/2 cup brown sugar
3 tablespoons cracked black pepper
2 teaspoons curing salt ( I used Prague Powder #1 )
1/2 teaspoon ground clove
1/2 teaspoon ground allspice

Maple syrup for glazing prior to going on the smoker...

I smoked this at 180-190 degrees for about four hours. I mentioned in the video that my target internal temperature was 150°F. You can smoke this for any amount of time that you like. The internal temperature is not critical since the meat is cured. Lots of folks cold smoke their bacon. You just don't want to leave it on long enough where the fat starts to render out....


August 3rd, 2017, 5:55 pm
Site AdminSite Admin
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  • Joined: April 18th, 2014, 3:12 pm
  • Posts: 1891

Awesome John! Keep it up, and thank you.

I do this too, but when it comes off the smoker I vacuum seal and put in the fridge for a week to mellow before slicing.

August 4th, 2017, 5:31 pm
* Wichita ** Wichita *
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  • Joined: December 20th, 2015, 4:30 pm
  • Posts: 170
  • Location: Wichita, KS

Awesome post man! I've watched all yours so far. Did bread the other day and will try this one. Keep them coming!

Wichita, KS!
New to pellet grilling/smoking

August 11th, 2017, 9:56 am
* Abilene ** Abilene *
  • Joined: August 11th, 2017, 9:01 am
  • Posts: 16

Wow, just watched. Need to wipe the drool off the keyboard!

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