More Bacon

[Event Horizon]

I now cut by bellies into clean 10” slabs that will fit my slicer.  I am not worried about scraps from squaring them off as I freeze it and use it when I make my sausages.  I made a calculator in excel basically following Pork Bellies recipe that makes it very simple.  I rub the cure and salt on the slab and put it in a Ziplock bag with a cup of brown sugar.  Sometimes I will do a mix of brown sugar and maple syrup.  I have never had an issue with my bacon being too salty.  After the cure it gets a quick rinse and paper towel dry.  It sits on racks in the fridge overnight uncovered before going into the smoker.  Once out of the smoker it cool on  rack on the counter and then sit in the fridge overnight in a ziplock bag before slicing and freezing.
3-D
3.5 oz Hickory
200° until smoke
130° for 2 hours
200° until IT of 150°

 

[old sarge]

Good looking bacon!

 

[OldeSmoker]

Great job, your pork belly looks great!

 

[old sarge]

Have you found your slicer adequate for slicing bacon or does it struggle? Just curious.  Looks like a Chefs Choice.

 

[barelfly]

Bacon!!!!!!!

Can’t beat homemade bacon!

 

[Event Horizon]

Sorry for the delay responding. It is a Chefs Choice and it has been fine for slicing my bacon.

 

[old sarge]

My chefs choice 665 broke.  The plastic gear hub sheared off (my error in tightening).  No parts available.  It worked great. Back to using the rival.